Fleeting, the aftertaste is still there(shao zong ji shi yu wei you cun fa shi qiao ke li su fu lei )

Fleeting, the aftertaste is still there

Introduction:

"Souffle" is a famous French dessert. Not long ago, the popular "12 flavors" made this dessert popular. For this snack, the most well-known feature is its extremely short taste period. In just a few minutes, from being out of the oven to collapsing, Su Fulei experienced a huge change from plump, plump and tall to collapsing, flat, short and small. In fact, the reason is very simple. Sufurei's climbing relies on the expansion of a large amount of protein after being heated. When it comes out of the oven, the protein bubbles contract when they are cold, so the volume of Souffle will naturally shrink. But it is also because of the use of a large amount of protein, the texture of sufulei is fluffy and light. It's really melting in the mouth, which makes people feel like they are in the clouds (the taste is similar to the Chinese snack "Xueyi Dousha"). Today's recipe is "chocolate souffle", which comes from a blogger "Paris urchin". In fact, this snack has been made many times. But as a foodie, I can't help but want to enjoy the delicious food first every time, so I can't get a picture of it just coming out of the oven, which has been shelved until now. This recipe of urchin is very good. The rich flavor of chocolate and the air taste of cake body are contradictory and perfectly integrated. It's completely irresistible! In such a chilly early winter, chocolate's Cocoa smell full of oil fragrance and dark brown color are even more attractive! A good prescription must be praised. Thank you for sharing! This snack is definitely worth collecting and making again.. Because I have done it too many times, I have completely memorized the material and dosage of this prescription. I usually use 1 / 3 of the prescription to make two 9cm diameter baking bowls. Warm the people you care about most with the fleeting taste of happiness. "

Production steps:

Step 1: prepare all the materials;

Step 2: brush a layer of butter in the mold, sprinkle the sugar after the butter solidifies, roll a circle to make the sugar evenly distributed in the bowl, and then pour out the extra sugar for standby (if the room temperature is high, it can be put in the refrigerator for refrigeration);

Step 3: small pieces of chocolate petals, dissolve in water and keep warm to avoid solidification;

Step 4: mix the powder (cocoa powder + corn starch) with the milk evenly, heat it in water, and keep stirring until the liquid becomes viscous. This is the second time to take the picture. There is no cocoa powder, so the final product is white;

Step 5: mix the prepared batter with the melted chocolate while it is hot, and stir evenly in several times;

Step 6: finally become a chocolate paste with good gloss;

Step 7: add the egg yolk into the chocolate paste several times, stir well, keep warm and set aside;

Step 8: add a few drops of lemon juice to the egg white and stir until it is thick and foamy. There is basically no transparent egg liquid;

The ninth step: then add the 1/3 granulated sugar to the fine foam state.

Step 10: add 1 / 3 of the fine sugar, and beat it to the wet foaming state (lift the egg beater, there will be a big hook on the egg beater head);

Step 11: add the last 1 / 3 of the sugar and beat it to dry foaming state (lift the beater, there will be small sharp corners on the beater head). The tip of the small point is upright;

Step 12: preheat the oven 200 degrees. Add 1 / 3 of the egg white to the yolk paste;

Step 13: the scraper cuts and mixes or turns and mixes evenly;

Step 14: mix the mixed cake paste with the remaining egg white, stir evenly with a scraper, pay attention to scraping edge and bottom;

Step 15: pour the mixed cake paste into the mold, fill it up for 8-9 minutes, and smooth the surface (it can be higher than the height shown in the figure); put the mold into the preheated oven, middle layer, upper and lower fire, 190-200 degrees, bake for 9-12 minutes, until the cake expands and the surface is colored;

Step 16: about 5-6 minutes of baking, has begun to expand;

Step 17: after baking, take out the baking bowl immediately, sprinkle powdered sugar according to personal preference, and eat while it is hot.

Materials required:

Bitter sweet chocolate: 200g

Corn starch: 10g

Cocoa powder: 10g

Egg yolk: 2

Egg white: 6

Milk: 200g

A pinch of salt (the amount of salt twisted by the thumb and forefinger)

Fine granulated sugar: 50g

Lemon juice: a few drops

Apply mold butter: a little

Apply mold with sugar: a little

Note: 1. Try to choose high-quality chocolate (do not use the kind of cocoa butter substitute), which is the key to affect the taste of the finished product. Later, I used 72% of favna, the cocoa flavor is quite strong, and the amount of sugar in the square is not sweet, which makes me feel just right; 2. If you want to add cocoa powder, you should mix corn starch and cocoa powder evenly, and then sift in advance. And first use a small amount of milk to dissolve the cocoa powder and starch, and then mix with the remaining milk, so that there will be no dough; 3. If the amount of production is relatively small, you can directly mix the powder and milk evenly, and then heat it in the microwave oven. From the second time, I didn't add cocoa powder. I mixed corn starch with milk, and then heated it in the microwave oven. At the beginning, take it out and stir it every minute. 1 / 3 of the amount of formula, about 2.5 minutes after heating, the liquid began to become viscous. 4. After the egg yolk and chocolate paste are evenly mixed, if the room temperature is very low, the container can be put in warm water and insulated to avoid the difficulty of mixing with the egg white after the chocolate solidifies. In addition, I used 1 / 3 of the amount of prescription, but used an egg yolk, there is no problem; 5. When the egg white is sent, don't send too much, so as not to be difficult to mix with the yolk paste evenly. I think that as long as the egg white is sent to the same state as the egg yolk paste, it is OK; 6. When mixing the egg white and the egg yolk paste, you should cut and mix them, pay attention to scraping the edge and copying the bottom, and avoid stirring in circles, so as not to cause defoaming; 7. When pouring the cake paste into the mold, you should pay attention to 8 ~ 9 points, and the cake will continue to expand after entering the oven; 8. The specific baking time should be based on the actual situation It depends on the situation. I use this 9cm baking bowl, about 10 minutes. Eat immediately after baking. When it's cool, you can use the microwave oven to heat it up a little, and then it will expand again. But the time is short (no more than 30 seconds), and the expansion volume will not be as large as before.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Shao Zong Ji Shi Yu Wei You Cun Fa Shi Qiao Ke Li Su Fu Lei