Soufflé Cake - How to make clouds blooming on the tip of the tongue

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  1.Separate the egg yolks and egg whites, and refrigerate the egg whites

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  2. First put a layer of butter in the soufflé baking bowl, then dip it in a layer of fine sugar, pour the fine sugar into the buttered bowl, and then pour the sugar out in a circle along the edge of the bowl

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  3.Mix the egg yolks, sugar (for egg yolks), flour and starch evenly

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  4.Mix the milk and cream and heat over low heat until steaming at the edge of the pot Make small bubbles and turn off the heat

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  5.Put the milk cream a little Slowly pour the egg yolk mixture into the egg yolk mixture, stirring while pouring.Be careful not to cook the egg yolk too quickly and cause it to clump

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  6. Heat the mixture obtained in the previous step over low heat until it is thick and smooth (as shown in the picture).Be sure to stir quickly to avoid clumping
  Cover with a lid or plastic wrap and let cool

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  7.Egg white first quickly Beat until big bubbles appear, add sugar for the first time
  Continue to beat until fine bubbles form, add sugar for the second time
  Continue to beat until lines begin to appear, add sugar for the third time
  Continue to beat until As shown in the picture

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  8. Add the meringue to step 6 in three times Add to the cooled product, stir evenly, and try to avoid defoaming

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  9.Put it into a soufflé bowl and smooth the surface

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  10.Oven Preheat to 180 degrees and bake for about 15 minutes
  Each oven is different, so pay attention to the height and color