very close to the night ash um say daddy
good yes
hey guys sorry this is that a fella and
today we are making a cheese soufflé so
a souffle is an egg-based veggie dish
which comes originally from paws so
nothing very unexpected so far the only
thing that makes the souffle rice is the
egg white no yeast no baking powder no
baking soda so to be truly honest
everybody is a little afraid of this
recipe I mean even the French people
they are totally terrified about making
a cheese soufflé
oh no valid reason behind it not
complicated at all as long as you follow
my recipe of course and also my tips my
cheats and my twist my tips treats just
tips my cheats and my twists everything
is gonna be fine
first off brush a few molds with butter
cheats you don't have to use a souffle
mode to make a souffle this is not a
souffle mode this is not a souffle mode
either I mean you can make souffle in
almost anything you can make a souffle
in this mug - yes you can yes you can I
said that's better place them in the
fridge for the better to set so souffle
is built around two things first of a
creamy base and then a nice foam usually
just egg whites will keep that ponytail
let's focus on the cream base and in our
case a bechamel sauce
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these three food of the universe so do
not freak out the bechamel sauce is just
a simple white sauce made with butter
flour and it and that's all so first of
a souffle that additional then what else
Obama there's a bomb I so place a
saucepan over medium-low heat
add 3 tbsp of butter and let that melt
when the butter is totally melt add 3
tbsp of flour
you see that's easy 3 tbsp butter 3 tbsp
flour mix it nicely then gradually add a
pint of milk
do not stop stirring otherwise it might
burn as soon as you reach a simmer just
take it off the heat season it with salt
and pepper and if you have some a bit of
nutmeg and that is a bechamel sauce you
see there is nothing complicated in this
sauce our cheeks so here my favorite
cheats in this recipe I like to make my
bechamel sauce but I reckon it can be a
pain sometimes if you don't have any
time in this case you just go and buy
some at the supermarket it's easy I can
read your mind and sadly no they do not
sell egg whites in firm pigs at the
supermarket gradually as three egg yolks
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now add a handful of grated cheese stir
nicely to combine everything together
please if you want to twist this recipe
that would be the perfect time that
creamy base can be pimped with spices
for example like turmeric a smoked
paprika cumin for example also you can
add some finely chopped herbs like child
or a snail coriander right the sauce is
ready it thick its silky and it's smooth
let's move on to the egg white tip there
is absolutely no way that your egg
whites are gonna film if there is just a
tiny bit of fat in it like for example
just a bit of egg yolks ah so to be on
the extra safe side I usually clean my
already clean bowl with a kitchen paper
and a squeeze of lemon drop four egg
whites in the bowl of a food processor
along with a bit of salt and a drizzle
of lemon which keeps on loafer and then
increase the speed we are looking for a
firm texture so we have the creamy base
the cheesy and savory base and we also
have the airy and fluffy egg whites so
now let's combine those together first
up take a small amount of the egg whites
and combine this with the creamy base
now take this new base and pull it
gently and slowly over the egg whites
you won't give it a mix you will give it
a fold it's not exactly the same when
you fold a mixture you just take the
button and place it on top turn take the
button place it on top so and then you
should get a fluffy and airy mixture
which will be the better for our souffle
sips the souffle is all about the rice
so to be extra sure that the souffle
won't get stuck into his mold we get a
coat the mold three times better better
flour
so get the mote out of the fijian brush
them with butter a second time then coat
them with flour and up off the excess
fill them up with the soufflé batter up
to 3/4 now sprinkle some finely grated
cheese on top tip number three doesn't
look much but sprinkling some cheese is
gonna make a massive difference the
cheese on top is gonna melt and then
create a waterproof and air proof
barrier which will prevent the air
inside the steam from getting outside so
it will push and then the top is going
up and then push and then the top is
going up and then you'll get a wonderful
souffle now place those in the preheated
oven at 180 seconds are 365 lights for
about 20 minutes up to 30 minutes
depending on the size of the mold you
have chosen you want your souffle to go
high like really high like maybe a bit
too much height nobody cares if they
break up I mean there is no point in
making a souffle if you don't want to
brag about it
now come on it's nothing it's nothing
it's just a souffle you never seen a
souffle before a souffle this big
souffle this baby tip number 3 you can't
open the oven door while the souffle are
18 otherwise they will just crumble I
tried it in the past I mean that's
normal as soon as someone tells me you
can't open the oven door so I guess if
you want to see your souffle collapse
too then you just have to open the door
I mean I'm not the police you do
whatever you like so at the end get them
out of the oven and serve them
immediately and by immediately I mean
you have a time frame of 5 minutes so
afterwards the souffle is gonna collapse
and there is nothing you can do about it
nothing
the texture of a souffle is really
something to remember it's soft it's
light its fluffy
it's almost cloudy it's time biting into
nothing but flavor okay that's it I hope
you enjoyed this simple souffle recipe
because yes this is a simple souffle
recipe nothing is complicated as long as
you follow this little step okay there
are a few steps in this recipe but first
off you don't have to make it every day
you just have to make it once just once
to fill all the confidence that every
cook needs guys I love to hear about you
so feel free to leave a comment down
below and also if you post a picture of
you souffle if you are fast enough for
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adventurous recipes that I said
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