Introducing the method of condensed milk souffl ?

Ingredients: 25 g unsalted butter, 2 tablespoons yeast-free flour, 200 ml milk, 100 g soft goat cheese, 3 eggs, yolks and whites separated, 2 tablespoons chopped freshly mixed herbs such as basil, chives, mint, tarnan, sea salt and freshly ground black pepper, Arabidopsis salad (with ingredients), 6 ceramic pudding molds, each with a capacity of 200 ml, coated with butter.

Method: 1. Melt the butter in a saucepan, add flour, and fry over low heat for 30 seconds. Bring the pot off the heat and slowly.

Stir in the milk slowly and stir well. Put it back on the heat and stir constantly until the mixture thickens, which will take 1 minute.

2. Leave to dry for a while, then stir in the cheese, egg yolks, vanilla, salt and black pepper. Put the egg yolks in a bowl, stir well and pour the egg whites over the cheese mixture.

3. Scoop the mixture into a ceramic pudding mold and bake in a preheated oven on high heat of 200 for 15 to 18 minutes until it swells and is golden brown.

4. Use a palette knife to cut the cheese cake off the mold wall along the edge of the ceramic pudding mold, and pour the cheese cake onto the plate. Serve with Arabidopsis salad.

Material: Material.

Cream cheese 500g

Unsalted butter 60g

Caster sugar 50g

6 egg yolks.

Whipping cream 80ml

Milk 100ml

Homemade vanilla extract 3 drops.

Low powder 50g

Cornstarch 30g

Ingredient B: 6 egg whites.

Lemon juice for a few drops.

Caster sugar 80g

Preparation of cheese soufflé.

Cheese 500g butter 60g cut into small pieces in the microwave and crate over medium heat for 2 minutes to soften. Add 50g of white sugar and stir to melt well.

Add six egg yolks and stir to combine.

Pour 80ml of whipping cream. Milk 100mlAbout 3 drops of vanilla extract. Stir to combine. Sift in 50g of low powder. Cornstarch 30gStir to combine. No particles.

Mix the material evenly and let it stand.

Add 6 egg whites, add lemon juice, beat a little foam, add 80g of sugar, and beat until soft foaming.

Wrap the live bottom mold with aluminum tin foil. Inner perimeter. Bottom pad paper. For this material, please prepare two 6-inch molds and four soufflé small ceramic bowls. If you only make a six-inch cake, cut it in half.

Ingredient B is added to ingredient A in two to three times.

Mix well. Pour into the mold and control the paste flow rate. It can also be controlled with a piping bag like I did. It's not going to fall into a mess.

Four to five small baking bowls. Put a deep baking tray in the oven and you don't have to have hot water. Start warming up. Once preheated, place the mold and baking bowl in a baking tray filled with water. The water vapor will keep the cheesecake moist and not dry.

165 degrees for 50 minutes. Pay attention to the oven yourself. The finished product is filter-free.

Bake a small amount of bowls at the same temperature and there will be a little char. and so on to cool completely. Wrap in plastic wrap and refrigerate for more than two hours.

The purpose of putting it in the refrigerator is to make subtle changes in the cake body at low temperatures. The taste will be cool and dense, and the aroma will be more restrained. Of course, if you can't stand waiting for it, it is just as delicious to eat it directly after it is hot or cool!

Material. 2 eggs, 4 tablespoons of condensed milk.

Method. 1. Separate the yolk protein from 2 eggs.

2. Add 4 tablespoons of condensed milk to the egg yolk and stir well.

3. Use an electric whisk to beat the egg whites until dry.

4. Add the whipped egg whites to the egg yolk in 2 to 3 times. (Mix well by cutting and tripping, do not over-stir).

5. Pour the stirred egg yolk and egg white into a baking dish, about 9 minutes full. Meanwhile, the oven is preheated at 180 degrees.

6. Pour a cup of hot water into a baking sheet.

7. Put the baking dish into the oven. Bake at 180 degrees for 15 minutes, then turn to 160 degrees for 5 minutes.

8. After baking, you can sprinkle a layer of powdered sugar on the surface.

1. Spread the round baking mold with 1 tablespoon of unsalted cream, sprinkle with 2 tablespoons of cake flour, and place it in a deep baking tray for later use.

2. Mix the unsalted cream and cake flour into a dough, and place the egg yolks and egg whites separately in 2 clean steel basins.

3. Boil the milk until it is low, add the dough, stir quickly and cook until thick, then remove from the heat, then add the egg yolk and mix well to make the batter.

4. Beat the egg whites with sugar until wet foaming (the egg white tip will hang slightly when the egg whisk lifts up), and then stir well with the batter.

5. Pour the batter into a round baking tin (about 8 minutes full), then move it into the baking tray and pour hot water into the baking tray (about 5 minutes full).

6. Preheat the oven to 180 degrees, bake for 30 to 35 minutes, then take it out, sprinkle with a little powdered sugar and enjoy immediately.

Soufflé, also known as soufflé, is a cooking method that originated in France. This special cooking method consists of egg yolk and different ingredients mixed with beaten egg whites, which are light and fluffy after baking. Soufflé comes from the past participle of the French verb souffler, which means "to inflate" or simply "fluffily puffed up".

1. Ingredients: 15 grams of cake flour, 60 grams of egg white, 30 grams of egg yolk, 100 grams of milk, 30 grams of caster sugar, 3 grams of vanilla extract, appropriate amount of unsalted butter, appropriate amount of caster sugar, appropriate amount of powdered sugar.

2. Prepare the ingredients needed for baking soufflé and weigh them finely (add 10 grams to the caster sugar egg yolk and 20 grams to the egg white);

3. Prepare 3 soufflé baking bowls (about 5cm long, about 5cm high, 130ml capacity), dip the softened butter with a brush, and evenly brush the inner wall of the entire mold;

4. Pour the caster sugar into the mold and rotate it to make the mold evenly covered with caster sugar. Tap the mold a few times to pour out the excess caster sugar;

5. Add 10 grams of caster sugar to the egg yolk, mix them evenly with a manual whisk, and stir into a delicate egg yolk paste;

6. Sift the low-gluten flour, add it to the egg yolk, and continue to mix the flour with a manual whisk until the batter becomes delicate and particle-free;

7. Pour the milk into the milk pot and heat it over medium-low heat until it is hot, and there is no need to boil;

8. Then add the heated milk to the batter in three to four times;

9. Then sift the batter, pour it back into the milk pot, and filter out some lumps;

10. Turn on medium-low heat and cook the custard sauce until thick (in order to avoid the batter clumping too quickly, keep mixing it with a whisk during the period, remove it from the heat in the middle, and then quickly stir back to the fire); Add 3 grams of vanilla extract and cover with plastic wrap to prevent crusting on the surface, and set aside to cool for later use;

11. Set the oven to 165 degrees on the top and 180 degrees on the bottom, and the oven will automatically enter the preheating state; While preheating the oven, beat the egg whites on low speed until they turn white and have small sharp corners, and add one-third of the sugar; After the foam becomes fine, add the remaining half; When the meringue slowly appears shiny, add the remaining caster sugar; When the meringue forms such a small hook wet foaming appearance, the meringue is ready;

12. Add one-third of the meringue to the 10-step vanilla custard sauce and mix them well with a stirring technique; The second time the remaining half is added; Then pour the mixed batter into the remaining meringue and mix well;

13. Pour the soufflé batter into the prepared mold, and gently shake the mold to evenly distribute the egg batter;

14. Put the soufflé into the preheated oven, the upper tube is 165 degrees, the lower tube is 180 degrees, the third layer of the oven (the lower layer), and bake for 15 minutes;

15. When the cake body climbs to double the height of the mold, the soufflé is baked; After baking, sift some powdered sugar on the surface and serve immediately.

Ingredients: 1 egg, 10 ml of formula milk, 20 grams of low-gluten flour Accessories: 10 grams of sugar.

1. Separation of egg whites and yolks.

2. Pour the formula milk into the egg yolk and stir well.

3. Sift in the low-gluten flour and stir well.

4. Add the egg whites to the lemon.

5. Add the sugar in three times and beat the egg whites.

6. Scoop one-third of the meringue into the egg yolk paste.

7. Pour the tossed egg yolk paste into the remaining meringue.

8. Brush oil on low heat.

9. Scoop in the egg batter.

10. Pour in a little water, solidify the bottom and turn over.

11. Continue to fry for 5 minutes.

12. Sprinkle with baby milk powder.

13. a finished product.

Hello, I am fragrant and soft soufflé, soufflé cake is different from other cakes, he is divided into light, sweet and fluffy, dense with a moist feeling, a bite down, full of happy taste, and only need a pan to complete, when breakfast, afternoon tea or for the baby to eat is very good.

Materials

10 grams of soft butter.

Butter 18 grams.

Cake flour 18 grams.

Milk 105 grams.

35 grams of caster sugar.

Egg whites 2 pcs.

2 egg yolks.

Vanilla extract 2 grams.

The practice of soufflé.

Soufflé batter ingredients: 18 grams of butter, 18 grams of cake flour, 105 grams of milk, 20 grams of caster sugar, 2 grams of vanilla extract, 2 egg yolks, 2 egg whites, 15 grams of caster sugar for the preparation of soufflé.

Step 1

The soufflé porcelain bowl is smeared with soft butter on the inside of the bowl, then some sugar is poured in and the butter is glued to the sugar in a circle, and the excess sugar is poured out and set aside for the soufflé method.

Step 2

18 grams of butter is heated and melted into liquid soufflé method.

Step 3

Add gluten flour to melted butter and mix it into a paste of soufflé.

Step 4

Milk, caster sugar and vanilla extract are heated together and boiled soufflé.

Step 5

After the milk part is boiled, add it to the flour part of the butter in front and mix it well, so that the soufflé is combined.

Step 6

Mix well and strain the soufflé to prepare.

Step 7

Strain and reheat to cook, stirring constantly while cooking until thickened, and cool off the heat for 10 minutes.

Step 8

Add the egg yolk to the cooled mixture in step 7 and mix well with the soufflé method.

Step 9

Egg whites and 20 grams of caster sugar are whisked together to form a fresh milky soufflé.

Step 10

Take a third of the egg white part and mix the egg yolk part mixture together to make a good soufflé.

Step 11

Then pour the mixed paste back into the remaining egg whites and mix well with the soufflé.

Step 12

Pour the finished soufflé batter into a porcelain bowl, pour 8 minutes full, the oven is 180 degrees above and below, and bake in the middle for 20 minutes, until it is completely puffed up and the surface is golden brown.

Step 13

Finish Tip 1: Soufflé is a dessert that collapses in a short time after it is baked. In order to ensure the taste, please eat it immediately after baking, and you can also replace it with vanilla pods;

2. Soufflé is not complicated to make, but it cannot be made in advance like other desserts, and you can eat it as soon as you want to. In order to reduce the waiting time when you want to eat soufflé, we can make the base in advance - when you finish the 8th step, put the mixed egg yolk base in the refrigerator and refrigerate, it can be stored for about 3 days, take it out when you want to eat it, and then continue with the next steps;

3. When mixing the beaten egg white with the base material, be sure to use the stirring technique from the bottom to the top, and do not stir in circles to avoid foaming.