When people think of France, they most often think of romance and food.The cuisine is characterized by its sophistication and complexity.From appetizers, appetizers, to main dishes, cheese and desserts, to a cup of coffee and a French meal, you need not only a good appetite, but also patience.Shuffle, also translated as scrambled eggs, is a method of cooking originating in France.The word soufflé comes from the past participle of the French verb souffler, which means to inflate or simply to inflate fluently, and its greatest characteristic is that it is like a dream, slightly fleeting.Even in France, not every restaurant can offer this delicate dessert.But it's not too complicated to make this dream-like dessert, you can make one at home and experience for yourself the beauty of the fleeting blossom.In Paris, there are some of the best restaurants in the world, and chefs of all kinds of cuisines are proud to open a shop in Paris.In addition to native French chefs, Japanese chefs also have a place in the French dessert world.Teacher Aoki's dessert shop is a favorite of the French, and is very popular.This is probably because French desserts, like Japanese desserts, have the same light, natural flavor.The fusion of East and West recipes often creates a special spark.And today, I'm going to use the traditional raw shuffle to make this shuffle with oriental matcha.The silky bitterness in the aftertaste of the tea can moderate the slightly sweet taste of the shuffle, which has a rich and balanced tea flavor that is well worth a try!

WHAT YOU NEED

Ingredients

1005 grams of milk
13 grams of high-quality flour
5 grams of tea powder
18 grams of butter
Two eggs.
Fine sugar 15 grams (for protein release)
A little butter (for baking dishes)
A little bit of fine sugar (for baking dishes)
A little sugar powder (for decoration)
2 drops of herbs
Two drops of white vinegar

How TO MADE Matcha and Shuffle

Steps 1 to 4

1. Prepare the raw materials and mix the high-quality flour evenly with the matcha powder

2. Separate the egg yolk from the egg yolk, hit the egg yolk in a large bowl without water or oil, and put the egg yolk aside for backup.

3. 18 g of butter is placed in a small fire at some temperature, the fire is turned off when it is half melted, slowly stirring so that the remaining heat of the pot will melt all the remaining butter into a liquid.

4. The mixture is sifted through and added to the butter.

Steps 5 to 8

5. Mix the powder and butter evenly

6. Mix the powder and butter evenly

7. Pour the milk into the pot with 20 g of fine sugar and stir evenly.

8. Open the smallest fire, heat while stirring, heat until the egg yolk in the pan becomes sticky, turn off the fire, stir for a while, put the remaining heat in the sticky pan.

Steps 9 to 12

9. After a few minutes of standing and drying, add two newly separated egg yolks and two drops of vanilla extract.

10. Standby after even stirring.

11. A layer of butter is applied to the inside of the baking bowl, poured into the fine sugar and shaken, so that the inside of the baking bowl is stained with sugar.

12. Especially on the edge of the bowl of the baking bowl, it is necessary to sprinkle sugar, so that the shuffle can grow smoothly.

Steps 13 to 16

13. Below is the protein, add one or two drops of white vinegar or lemon juice to the egg whites, and use the egg whitening machine at low speed to blow the fish's eye.

14. Then add 15 g of white sugar three times, increasing the speed of the batter by one batch each time.

15. Eventually, it reaches a high-speed dry bubble state, which is how it is able to form a small, upright tip, and the protein no longer has a luster.

16. The following is a mixture of milk tea and protein.

Steps 17 to 20

17. Add one-third of the protein to the egg yolk and mix evenly from bottom to top using a stirring method.

18. Be careful not to stir in circles to prevent the protein from evaporating

19. Add the mixed matcha dough to the remaining protein and continue to mix evenly using the bottom-up stirring method.

20. Pour the shovel dough into the baking bowl, flattening the top.

21. The dough is wiped clean from the edge of the bowl and the sugar is added to the bowl.

22. Pour the shovel dough into the baking bowl, flattening the top.

23. Wipe the dough off the edge of the bowl and add the sugar that has been wiped off the bowl.

24. Preheat the oven at 180 degrees, medium layer, bake for about 15 minutes.

25. Roast to a golden yellow on the surface, sprinkle sugar powder evenly immediately after cooking, and eat immediately, be quick.

Handy cooking tips

　　This matcha-flavored soufflé is made from 13 g of high-fiber flour, 5 g of matcha powder, and 18 g of high-fiber flour if you want to make it raw.If you want to make cocoa, you can also replace the matcha powder with cocoa powder.2 tablespoons of flour should be used, not low-fat flour, but high-fat flour, to help support the length of the shovel 3 tablespoons of vanilla extract is to remove the egg odor, but the taste of the tea itself is more prominent, you can also do without vanilla extract"But if it's made raw, it's better to add the essence of the herb."The sugar in the baking bowl must be applied evenly, especially at the mouth of the bowl.The sugar on the walls of the bowl is melted by the heat during the baking process, preventing the dough from sticking to the bowl, which helps the shoffle grow smoothly and tall.Some of the little friends have crooked heads because the bowl is not covered with sugar, and some of the dough sticks to the bowl, so it becomes crooked heads.Add a few drops of white vinegar or lemon juice to the egg whites to neutralize the alkalinity and help with the hair loss.Don't skip the last step of sprinkling sugar powder.One is because the tea has a bitter taste, and it is suitable for consumption with the sugar powder on the surface.Secondly, due to the addition of matcha in the ingredients, the surface color of this soufflé may be darker than the original, matching the color of the sugar powder better.