Soufflé

Overview

Actually, I want to make a vanilla soufflé, but I don’t have any vanilla pods at home, so I’ll go with the original flavor, which is just as sweet and tempting. The temperature of my oven is 20 degrees too high, and the finished product is a little cracked. Personally, I think the content is more important than the surface. If you don't mind, just pass it by.

Tags

• dessert
• cake flour
• cream cheese
• egg
• sugar
• whipping cream
• milk

Ingredients

Steps

1. 1 Place the cream cheese in a bowl, heat over water until the cheese softens, and stir until smooth and without lumps.

   

2. 2 Use an egg separator to separate the egg yolks from the egg whites. Put the egg whites into a water-free and oil-free basin for later use. Add the egg yolks to the cheese one by one. Mix each egg yolk thoroughly before adding the next one. Mix as smoothly as possible.

   

3. 3 Add all 5 egg yolks and mix well until the cheese paste is smooth and smooth without any particles.

   

4. 4 Sift in the low-gluten flour and mix well. Don't over mix, just mix until there is no dry powder.

   

5. 5 The batter becomes thick after mixing in the low-gluten flour.

   

6. 6 Add milk and mix well.

   

7. 7 Add the whipping cream and stir evenly (in my opinion, in order to reduce the heat, you can try replacing the whipping cream with yogurt. You must try it next time to see the effect)

   

8. 8 The mixed egg yolk cheese paste will feel very thin and smooth.

   

9. 9 Add the white sugar to the egg whites in three batches and beat until neutral peaks (lift the egg beater, the egg whites will form soft curves). At this time remember to preheat the oven to 150 degrees.

   

10. 10 First add 1/3 of the egg whites into the egg yolk cheese paste, stir evenly using cutting and mixing techniques, then cut and mix evenly with 1/3 of the egg whites, then pour the mixed cheese paste back into the egg white basin, and mix evenly with the remaining 1/3 of the egg whites in the basin. This process should be done lightly and quickly. Do not stir in circles, as this will defoaming the batter. Novices often make mistakes in this link, resulting in all their efforts being wasted.

    

11. 11 Place the baking bowl in the baking pan in advance, and add warm water to the baking pan. Add as much as possible. It is best if the water level can reach half the height of the baking bowl. My baking pan is shallow and cannot hold so much water, so just make do with it.

    

12. 12 At this time, the oven is almost preheated. Place the baking sheet on the second-to-last level of the oven, set the temperature to 150 degrees, and bake for 60 minutes. After about ten minutes, the batter will expand slightly, and it will look particularly charming and sexy at this time

    

13. 13 After baking for about twenty minutes, my cheesecake still inevitably cracked. After analyzing the reason, it was probably that the set temperature was too high. Next time, I might consider adjusting it to 130 or 140 degrees. Comrades who pursue perfection can make further improvements, but for me, small cracks do not represent the failure of the work. On the contrary, I like cracks like this very much, and I feel a special happiness when I look at them.

    

14. 14 When it was baked for 30 minutes, the cracks became deeper and deeper, like the Grand Canyon of East Africa. The color of the cake is tender yellow, very charming.

    

15. 15 After baking, I didn't rush to take the baking sheets out of the oven and let them stay until the oven temperature dropped. At this time, I saw that the bulging belly of the cake had disappeared, but the cracks were still there.

    

16. 16 The taste of this soufflé cheese cake is very different from that of chiffon. It is moister and more delicate than chiffon. It is not as greasy as expected and has a very refreshing feeling. Melts in your mouth.

    

17. 17 The internal tissue is delicate and moist, and the aroma is fragrant.