Homeemade Way to Make Puff Pastry Desserts
Baked souffles are light and fluffy, melting in your mouth with an ethereal sensation.it is Puff pastry and egg custard form a perfect blend, but the proud presence is fleeting; one must seize the moment to try them as they soon "deflate."Want to experience this ephemeral culinary delight?
Ingredients:160 grams of milk, 2 egg yolks,3 egg whites, low flour 18 grams, 20 grams of granulated sugar,10 grams of granulated sugar, 25 grams of granulated sugar,
a few drops of vanilla essence
Preparation steps for souffle:1. Sear the inner wall of the souffle mold with butter.
2. Then coat it with granulated sugar (as shown).
3. Mix milk and 20 grams of granulated sugar.
4. Add a few drops of vanilla essence, then heat on an induction cooker over low heat until the sugar dissolves; let cool to warm.
5. Beat egg yolks with 10 grams of granulated sugar. Using an electric mixer, beat them until they become white and fluffy.
6. Sift in the low flour and mix thoroughly.
7. Pour milk into the mixture and blend well; return to the induction cooker over low heat, stirring continuously until thickened; remove from heat.
8. Beat egg whites until they form large bubbles; add 25 grams of granulated sugar, continue beating until stiff peaks are achieved.
9. Gently fold in the whipped egg whites into the batter three times.
10. Pour the mixture into the mold and level it with a spatula (as shown).
11. Bake in a preheated oven at middle rack, 190 degrees Celsius for 15 minutes.
Tips:
Eat while hot; souffles collapse quickly after baking, known as the fleeting 30-second dessert cake.
Pastry Souffle Ingredients Suggestion for pairing
Milk and sorbitol should not be consumed together: heating milk can react with sorbitol to produce toxic amino acids, which are detrimental to health.
Leeks and milk should not be eaten together: leeks contain a large amount of oxalic acid; consuming them with milk forms insoluble calcium oxalate, hindering the absorption of calcium in the intestines.
