Soufflé cake
| Eggs 4 | Fine granulated sugar (fine granulated sugar can be replaced with sugar substitute, remember to convert the amount~) 35g |
| Low gluten flour 65 grams | Cornstarch 15 grams |
| Milk 55 grams | Lemon juice 5 drops |
Step 1
Prepare all ingredients
Step 2
There is no oil or water in the stainless steel plate. Separate the egg white and egg yolk.
Step 3
As shown in the picture
Step 4
Make the egg yolk first: put half of the sugar and milk into the egg yolk, stir evenly
Step 5
Sift the low-gluten flour and cornstarch and pour in
Step 6
Use a scraper to mix evenly until there are no lumps.
Step 7
As shown in the picture
Step 8
Add a few drops of lemon juice, I personally recommend more, to get rid of the egg smell.
Step 9
Start processing the egg whites: beat with a whisk at high speed for 15 seconds, and beat the remaining sugar twice.
Step 10
Beat it clockwise for about 2 minutes until the egg whites appear sharp.
Step 11
Whipped egg whites
Step 12
Pour the egg whites into the egg yolks in 3 batches and mix evenly with a spatula.
Step 13
The technique should be gentle, do not stir in circles, use a spatula to gently turn
Step 14
Put some butter on the bottom of a 6-inch mold and cover it with greaseproof paper
Step 15
Pour the mixture in and shake it up and down to shake out the bubbles.
Step 16
Put the water in the tray, place the grill on the baking sheet, and adjust the upper and lower temperature of the oven to 170 degrees to preheat for 5 minutes.
Step 17
Put the cake in after 5 minutes and take it out after baking for 15 minutes
Step 18
Take the cake out, make a cross with a knife, put it back in the oven, cover the surface with a layer of tin foil, and bake for another 40 minutes.
Step 19
After baking, let it simmer for 3 minutes, then take it out and let it cool down.
Step 20
The color is still good
Step 21
As shown in the picture
Step 22
The cake is very delicate! Very soft! Not sweet! Pair it with a glass of milk! Soufflé cake cooking tips
