How to make Souffle

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  1.Material diagram

• 2. Before starting all procedures, first process the soufflé cup, spread butter evenly, and then roll it in fine granulated sugar to evenly coat the cup wall with granulated sugar (I put it in the refrigerator for later use when the weather is hot) ).

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  3. Take the butter and cheese out of the refrigerator in advance to soften, add the milk to medium-low heat and bring to a boil, then remove from the heat.

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  4.Add low-temperature powder and mix quickly.Stir well and then heat over low heat until it becomes feathery.Remove from heat.

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  5. After cooling, add the egg yolk, mix well and set aside as shown.

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  6.Add fine sugar and lemon juice to the egg whites and beat at low speed until they are foamy, then turn to high speed until smooth.Lift the blender until it becomes slightly hooked.

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  7. Take one-third of the egg white and add it to the egg yolk paste, quickly cut and mix evenly, then add the egg yolk paste Pour in the remaining two-thirds of the egg whites and mix quickly to avoid defoaming.

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  8. Pour quickly and evenly into the soufflé cup until it is eighty full.Put the oven in the middle and lower racks and heat up and down at 180 degrees for 20 minutes

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  9.This is what it looks like when baked for 8 minutes.

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  10.This is what it looks like after baking for 10 minutes.

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  11.This is how cute the soufflé looks like at 15 minutes.

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  12.Ding! The time is up, look,
  the extremely cute soufflé is out!

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  13. Paired with espresso, let the pleasant afternoon tea time begin!