Making Vanilla Souffle: Tangerine City
I made vanilla souffle that you have to eat when it's warm It's hot beyond warm, so be careful :)
3 serving
Within 30 minutes
귤시
Ingredients
  • Eggs
    2ea
  • Milk
    180g
  • Sugar
    30g
  • potato starch
    10g
  • Soft flour
    10g
  • Vanilla
    little
  • egg
    2ea
  • Sugar
    30g
Video
Cooking Steps
STEP 1/21
Spread melted butter evenly on the souffle bowl
STEP 2/21
Sugar over butter and let cool in refrigerator
STEP 3/21
Place the yolk in a clean bowl
STEP 4/21
Add sugar to the yolk and mix well
STEP 5/21
When sugar and yolk are mixed in moderation, mix in the powder
STEP 6/21
Boil all the milk in a pot
STEP 7/21
Pour slowly into egg mixture of boiled milk and mix quickly
STEP 8/21
Pour the filling back into the skillet and heat over low heat
STEP 9/21
Stir well to prevent the cream from sticking to the pan and heat until thick
STEP 10/21
Place the thickened cream in a bowl, place the wrap or vinyl close together, and cool in the refrigerator
STEP 11/21
In a dry, clean bowl, whisk the whites
STEP 12/21
Combine sugar three times and top with firm meringue
STEP 13/21
Mix in a moderate amount of vanilla extract
STEP 14/21
Transfer chilled custard to bowl and gently dissolve with spatula
STEP 15/21
Divide the firm meringue 3-4 times and mix in the custard
STEP 16/21
Mix the meringue as gently as possible so that the foam doesn't die
STEP 17/21
Distribute the dough into a bowl
STEP 18/21
Bake in an oven at 180'C for 13 minutes
STEP 19/21
If the souffle swells moderately and the color on the top appears, do not shock and take it out
STEP 20/21
The souffle goes down quickly, so please decorate it quickly
STEP 21/21
It's hot, so be careful and enjoy it :)
Souffle sinks quickly after it comes out of the oven, so you have to eat it quickly But the cheeks and souffles are hot, so you have to be careful!
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