Soufflé cake

Overview

Soufflé cake is most often described as being as light as a cloud, how beautiful it is! But how light it actually is can only be known by doing it. The freshly baked soufflé is much higher than the baking pan. It sways back and forth with the slightest movement, haha, it really looks like clouds. For all baking lovers, this cake is a must-try! The soufflé is as light as clouds and tastes smoother and more tender than custard. Today's cake does not use cheese, it is an original soufflé, and a large amount of milk makes this cake very healthy. Because today is my husband's birthday, and he doesn't like eating cakes covered with cream, so I made him this relatively healthy soufflé, using the hot temperature of the soufflé to warm my husband's heart and let him experience the heat of love. He ate two cups in one go, haha

Tags

• baking
• butter
• cake flour
• corn starch
• egg
• pure milk
• sugar

Ingredients

Steps

1. 1 First, grease the baking pan to be used with melted butter. Sprinkle it with powdered sugar immediately after spreading it, and pour out the excess powdered sugar. Treated in this way, the soufflé is used to grow taller, and the outer skin is more fragrant and QQ.

   

2. 2 Put butter into milk and boil

   

3. 3 Mix the low-gluten flour and cornstarch evenly, sift into the milk, and mix thoroughly without any particles

   

4. 4 Then cook over low heat, stirring while cooking, until it becomes a thick and smooth paste. Remove from heat and let cool slightly

   

5. 5 Add 10 grams of sugar to the egg yolks and mix well

   

6. 6 Pour into the milk paste

   

7. 7 Mix thoroughly and refrigerate in the refrigerator.

   

8. 8 Before making egg yolk paste, put the egg whites in the freezer and freeze them for ten minutes so that they have a thin layer of ice, then take them out

   

9. 9 Mix at low speed until large bubbles form, add 10 grams of sugar,

   

10. 10 Turn to high speed and mix until it becomes a fine protein paste. Use a whisk in advance to make it flow smoothly. Add 15 grams of sugar

    

11. 11 Beat at high speed for another half minute, then turn to low speed and beat until wet peaks form. Lift the whisk and form a slightly downward-curved triangle

    

12. 12 The beaten egg whites are very delicate. Only such egg whites have better support and the cake will be more beautiful.

    

13. 13 Take out the custard from the refrigerator and stir it again. You can see that the paste is very delicate

    

14. 14 Put 1/3 of the egg whites into the custard and mix evenly

    

15. 15 Pour the mixed batter into the remaining egg whites

    

16. 16 Continue to stir with the stirring method, stirring for about 80-100 times. Don't be afraid of defoaming. Only a well-mixed paste will have support. Look how pretty the batter is.

    

17. 17 Pour into the mold and shake it to make it flat

    

18. 18 Preheat the oven to 180 degrees for 5 minutes, then lower the oven temperature to 160 degrees and bake for 20 minutes

    

19. 19 The time is up, the cake has grown very tall

    

20. 20 The baked soufflé cakes have all grown a lot taller. It tastes best if you eat it while it's hot, and it will shrink when it cools down. What needs special mention is the bottom of the baked soufflé. Because the mold is coated with butter and powdered sugar, although the surface is lighter in color, the bottom is baked to a brown color and tastes great