1.Danish Soufflé

食譜:簡單做丹麥奶酥

Ingredients:

A. 278 grams of cream, 80 grams of fine sugar, 100 grams of powdered sugar, 2 grams of salt

B. 2 eggs, 40 grams of milk, 4 grams of vanilla powder, 398 grams of high-gluten flour

 

Steps:

1 First, pour all material A into a steel basin and use a mixer to mix evenly

2 Pour 1 egg from Ingredient B and beat well, add in the other egg and beat well. Then, pour in the rest of Ingredient B and beat well.

3 Preheat the oven to prepare the baking tray and put the biscuits into A squeeze bag

4 Squeeze the biscuits on the baking tray to make each biscuits of the same size and bake for about 8 to 10 minutes with the upper heat of 190°C and the lower heat 150°C

 

2.Chrysanthemum Soufflé

食譜:菊花奶酥

Ingredients:

1. 450 grams of cream, 250 grams of white oil, 200 grams of caster sugar, 250 grams of powdered sugar

2. 250 grams of eggs, 300 grams of high-gluten flour, 700 grams of low-gluten flour

 

Steps:

1 After sieving the powdered sugar, mix in all ingredients 1 until the volume is slightly enlarged and the color turns milky white.

2 Add the eggs in portions, mix well and continue to beat after adding.

3 Sift the flour and add it to Step 2 and mix well until the batter is smooth and fine.

4 Put the chrysanthemum-shaped squeezing nozzle into a squeezing bag in advance and fill the squeezing bag as soon as possible after mixing

5 Squeeze on the baking tray as soon as possible. (The size and spacing must be the same)

6 Put it into the oven and bake for about 10 to 12 minutes at upper hear of 190°C  and  lower hear of 150°C.

 

3.Chocolate Soufflé

食譜:巧克力奶酥

Ingredients:

A.260 grams of cream, 200 grams of white oil, 160 grams of powdered sugar, 3.5 grams of salt

B. 160 grams of eggs

C. 65 grams of milk, appropriate amount of vanilla extract

D. 250 grams of high-gluten flour, 65 grams of cocoa powder

 

Steps;:

1 After sieving the powdered sugar, mix all ingredients A until the volume is slightly enlarged and the color turns milky white.

2 Add the eggs in portions, mix well and continue to beat after adding.

3 Add ingredients C in batches in Step 2 and mix well.

4 Sift the high-gluten flour and cocoa powder and add them to Step 3, mix well until the batter is smooth and fine.

5 Put the chrysanthemum-shaped squeeze nozzle into the squeeze bag in advance and fill the squeezing bag as soon as possible after mixing the paste

6. Squeeze on the baking tray as soon as possible. (The size and spacing must be the same).

7.Put it into the oven and bake for about 10 to 12 minutes at upper hear of 190°C  and  lower hear of 150°C.

 

4.Chocolate Almond Soufflé

食譜:巧克力杏仁奶酥

Ingredients:

150g of All-purpose flour

10g of Milk powder

50g of Icing sugar

120 grams of cream

30cc of Milk

150g of Bittersweet chocolate

Roasted almond wedges

 

Steps:

1 Take out a steel pot, one large and one small steel pot. Melt the cream of the filling over water, sieve the powdered sugar and add it together. Then, mix with a straight whisk until it becomes loose and white.

2 Add the milk water to Step 1 and mix well with a spatula; Sift the all-purpose flour and milk powder together and add in to the milk water and mix well to form a batter.

3 Put the batter of Step 2 into a squeezing bag and extrude it into a long strip, then put it on the upper layer of the oven and bake it at 180°C for about 20 minutes. When it cools, it becomes a shortbread.

4 Take the large steel pot and one small steel pot and melt the bittersweet chocolate over water for use.

5 Dip one end of the ‘s soufflé with the chocolate and sprinkle with roasted almond corners.

 

5.Uji Almond Milk Soufflé

食譜:宇治杏仁奶酥

Ingredients:

60g of Almond wedges

180 grams of cream

100 grams of powdered sugar

1 egg

250g of Low-gluten flour

20cc of Milk

20g of Matcha powder

 

Steps:

1 Put the almond corners in the upper layer of the oven and bake them at 180°C for about 10 minutes before taking them out.

2 After the cream has softened, add in the sifted powdered sugar and beat until it turns fluffy and white.

3 After the eggs are broken into egg liquid, add them to the ingredients of Step 2 two to three times and mix well.

4 After sieving low-gluten flour, milk powder, and matcha powder. Add them to the ingredients of Step 3 and mix well

5 Add in the roasted almond corners  and mix well to form matcha almond batter.

6 Put the matcha almond batter into a plastic bag and put it in the refrigerator until it hardens.

7 Take out the ice-hard matcha almond batter, knead it into a cylindrical shape, then cut into round slices about 0.5 cm thick and spread on the baking tray

8 Put it in the upper part of the oven and bake at 180℃ for about 10 minutes.

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