Souffle can also be translated as sauerkraut, egg yolk.It is said that this French dessert appeared in the Middle Ages, and the cooks specifically used protein to change this empty dish and took great care to deliver it to the guests.The baked soufflé is a must-have because it collapses slowly in a short period of time...

WHAT YOU NEED

Ingredients

One egg yolk
White sugar 6 grams
125 ml of milk
5 grams of butter
15 grams of low-fat flour
Protein one
Excessive amounts of butter and raw sugar

How TO MADE Who's your Shuffle-Shuffle cake?

Steps 1 to 4

1. Preparing food

2. Apply extra butter to the inside of the baking bowl and spread the sugar evenly.

3. Put the milk and butter together in a small pot, heat and stir until the butter melts.

4. Separate the egg yolk from the protein, the protein bowl must be oil-free and water-free, the egg yolk + 6 g sugar stir evenly

Steps 5 to 8

5. Add a small amount of flour to the egg yolk and stir slightly, but do not stir too much (dry flour is also normal, add milk below)

6. The dough is slowly poured into a small amount of butter milk solution, stirred to a dry powder-free particle state, then the mixed dough is poured back into the milk butter solution, heated continuously until the dough thickens, immediately removed from the fire and stirred continuously until it cools, cover the preservative film for refrigeration

7. After cooking the protein, add 6 g of sugar 3 times to make a dry foam.

8. Remove the frozen dough and mix it evenly with the protein cream twice.

Steps 9 to 12

9. Pour the dough into the baking bowl, fill it, flatten the surface, and lightly shake the internal bubbles.

10. Use a chopstick to scroll around the wall of the bowl, put it in a preheated 190°C oven, middle layer. 20 minutes.

11. When it first came out, it was tall enough, and when I switched places, I lifted the bulky camera, and it shrunk by half.