Hello everyone, I am Xiao Gao Jie.
Making Soufflé is not difficult, but there are some details you need to pay attention to.
Let’s take a look at the containers first. These are four 8-ounce ramekins.
Today’s recipe can make 4 such soufflés.
Small tea cups or small bowls works as well.
The edge of the teacup and bowl is best to be upright, giving it a vertical upward growth direction.
Different sizes of molds require different baking times.
Prepare the container. Take 10 grams of butter directly out of the refrigerator.
Heat in the microwave for 25 seconds. It is a semi-melted state.
Stir it and spread it on the ramekins.
It doesn't matter how you apply it, just apply to every corner, including the rim facing up.
Put a spoonful of sugar, shake it, and the bottom layer is covered with sugar.
Place a small bowl underneath and turn the mold sideways.
Let the sugar run out of the mold.
Then turn around.
Look, the top, the side and the bottom are covered with sugar.
The next step is to separate the eggs. Crack four eggs.
Take out the egg yolk by hand.
Take a small pot and put butter in it.
On low heat, and maintain the low heat for the entire process.
The amounts for the ingredients are very small. If turn the heat higher, it can be easily overheated.
After the butter melts, wait 10 seconds.
Butter contains water, and a wave of water vapor will come out.
Then add flour, all purpose flour or cake flour both work.
It is easy to stir and does not get lumpy.
After mixing well, add milk.
You can put in some vanilla extract or not.
Be patient, it's still one low heat.
After 2 and a half minutes, it became thickened. Turn off the fire.
Add the egg yolks.
In this recipe, the amount of flour is very small.
If it is simply mixed without heating, the egg yolk paste will be running.
When it is mixed with meringue, small bubbles in the meringue will rise.
But after the egg yolk paste is heated and became thickened, it can hold the bubbles in the meringue.
The structure of the cake is supported by countless bubbles, and it will be very soft.
Put the lid on to prevent the surface from drying out.
Beat the egg whites.
After the big bubbles come out, add sugar in portions.
Beat the egg white till soft peak.
If you continue to beat till stiff peak, the surface of the Soufflé may crack.
First scoop some meringue into the egg yolk paste and stir it anyway you want.
Then, the egg yolk paste is poured back into the meringue.
Stir evenly by the folding method.
The two batter are about the same thickness and are very easy to stir evenly.
After stirring, the batter looks very light, you know there are a lot of small bubbles in it.
Then pour it into the ramekins. Take your time, be careful, and try not to spill outside the molds.
Then bang it against table. The big bubbles come out, and the surface became flat.
If the batter fall outside, wipe the edges clean with your finger.
If it does not fall outside, this step is not needed.
Put it directly into the preheated oven.
If you put a baking tray below, it will affect your baking time.
400 degrees Fahrenheit / 205 degrees Celsius, bake for 13 minutes.
Bake for 9 minutes at the same temperature for a small bowl and a small tea cup.
Bake for 12 minutes for the tea bowl.
Part of the expansion of Soufflé is due to thermal expansion and contraction.
After entering the oven, the small bubbles in the batter are heated and expanded.
Another part of the reason is that water begins to evaporate and becomes water vapor.
While the surface is baked, which locks its shape.
So it will grow up vertically.
Leaving the oven, the expanded bubbles are cooled and retracted.
In addition, the water vapor turns into water, and the height of the Soufflé will drop.
Let Soufflé grow in the oven higher than the ideal height.
After sprinkling with powdered sugar, shrink to the desired height.
This is the time that you serve and taste it.
Soufflé is considered a half-cooked cake.
The part near the center is very soft, semi-liquid, semi-solid state.
The part near the edge will be slightly more cooked.
A certain point from the center to the edge is the point where the cake is just turning from uncooked to cooked.
Time freezes at this moment, the spoon digs down, soufflé is sent into the mouth.
What you taste is the most wonderful and magical moment in the baking process of the cake.
Thank you for watching. I’m Xiao Gao Jie. See you in the next episode^^