Materials
egg 3
milk 150g
Low gluten flour 30g
butter 30g
white sugar 30g
Butter and granulated sugar not included in the recipe (for coating the inner wall of the mold) a little
Separate egg yolks from egg whites.
Pour milk and low-gluten flour into the egg yolk.
Stir well and add butter.
Heat on a gas stove, stir constantly while heating, turn off the heat until it thickens, about 60-70 degrees, do not overheat, otherwise it will be too thick and lumpy, if it solidifies too quickly, remove from heat and stir. Let cool for use, it will take about 5-10 minutes to cool.
Grease a bowl with the added butter.
Pour in the sugar added to the recipe, shake, and pour out the excess sugar.
Add sugar to egg whites and beat until the egg whites form small pointed corners when the whisk is lifted.
Take half of the egg white and mix with the egg yolk paste.
Pour back into the egg whites and stir to combine.
Try different molds for baking: a baking bowl greased with butter and sugar, a baking bowl without any grease, a metal mold, a paper cup mold.
The recipe is for 5 small containers, bake at 195 degrees for about 15 minutes. The actual temperature of each oven will vary, so please adjust the specific temperature and time according to the temperament of your own oven.
Appearance: The soufflés made in the purple baking bowl with butter and sugar, the yellow baking bowl without any butter, and the metal mold are roughly the same. The soufflés made in the paper cup mold overflowed.
After 2-3 minutes: The soufflé in the purple baking bowl with butter and sugar remained almost intact, while the soufflé baked in the yellow baking bowl without any smear, metal mold, and paper cup mold shrank and collapsed to varying degrees. It can be concluded that the heat preservation effect of the baking bowl allows the soufflé to maintain its shape for a longer time, and the inner wall coated with butter and sugar has a certain degree of support.
But no matter what, the soufflé starts to shrink and collapse the moment it is taken out of the oven. It is a delicacy that needs every second to be tasted. Even if the soufflé is baked in a baking bowl with butter and sugar on the inner wall, it will not last too long. It is a hard rule to taste it within 5 minutes! Finally, be careful of the heat!
