How to make yogurt soufflé

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  1.Now Melt the butter in hot water, then use a brush to evenly brush the inside of a small ceramic baking bowl or a small cake mold like I did, with a layer of butter, and set aside the remaining butter.

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  2. Separate the yolks and whites of 2 eggs.Add 5g sugar, 20g milk, 20g to the yolks.Flour, a few drops of lemon juice, stir well.

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  3.Add the remaining butter, heat and stir over water until it becomes granular-free and thick.(Be careful not to use too much heat to avoid cooking the egg yolks), then let cool and set aside.

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  4. Add a few drops of lemon juice to the egg whites, add the remaining sugar in three batches and beat until stiff peaks form..

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  5. Put one-third of the egg whites into the egg yolk paste and mix evenly.Do not draw circles to avoid Defoam, then pour the mixed batter into the remaining two-thirds of the egg whites and stir.

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  6.Pour the prepared batter into the piping bag, and then squeeze it in in a circular motion In the mold (I ran out of piping bags at home, so I used fresh-keeping bags instead.However, if you use this method for the first time, you have to make a smaller cut to avoid squeezing it everywhere)

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  7. Preheat the oven to 160 degrees and bake for 10-15 minutes.When the heat gradually increases, do not open the oven as the surface will slowly turn caramel color.Finally, pay attention to controlling the temperature and adjust it according to the different heat levels of the oven.

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  8. Take out the prepared soufflé.It is very easy to demould and do topping.You can directly pass the powdered sugar over it.After sifting, you can also top it with yogurt to enjoy the deliciousness as soon as possible.