2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The composition of sweet souffles includes various products such as eggs, milk, flour, sugar, walnuts, almonds or hazelnuts, chocolate, vanilla, fruit puree.
The basis of all souffles are whipped egg whites. When baking, they cause the mixture to increase (increase in volume). That's why they need to be broken nicely. In order to obtain the desired result, it is necessary to separate the proteins from the yolks very carefully (and the smallest amount of yolk in the proteins prevents them from breaking down).
The bowl and body for whipping the egg whites must be perfectly clean and dry. Initially, the breakdown of proteins is slow, and then - faster. The sugar is added to the end of their beating several times. The mixing of the proteins with the other ingredients and the fruit puree must also be done very carefully in order to preserve the puffiness of the protein shaum.
The fruit purees that make up the soufflés should be boiled with the sugar to evaporate some of the water and get a density about the same as that of jam.
The soufflés are baked in a pan greased with butter and sprinkled with powdered sugar in an oven at a temperature of 200-250 degrees for 10-20 minutes.
Well-prepared souffle increases its volume from 2 to 2.5 times.
The soufflés are prepared and baked just before serving. Immediately after baking, sprinkle with powdered sugar.
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