2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Containers, contrary to popular belief, are extremely easy. They are extremely attractive because of their fluffy appearance. In fact, it is the hot air that makes them swell. If air enters the mixture and then roasts it, it should swell. Of course, it will drop eventually, but all good soufflés fall.
If the souffle remains puffy without falling, then you have either added more flour than necessary or it is toasted. But the hot air will not "escape" and cause a sudden depression. If you put the souffle on the table directly from the oven, there will be enough time for your guests to admire its wonderful appearance before it starts to flatten.
The soufflés are surprisingly quick to make and a pleasant pastime. You can bake individual soufflés in special molds for the party. You can freeze the souffles and bake them by taking them frozen from the freezer. Or you can use a souffle mixture as a top layer for pie filling.
As already mentioned, making souffle is not a big philosophy, but it also has its subtleties.
- it is good for the oven to be hot and the mold to be ready before you start beating the egg whites;
- it is desirable that you have prepared the main mixture before you break the eggs;
- Beat the egg whites until they become a solid foam to absorb as much air as possible;
- Carefully add the proteins to the mixture - excessive stirring expels air from them;
- Put the mixture in the hot oven as soon as you fill the mold.
When preparing souffle, it is good to keep in mind some other features. Something really convenient when serving the fluffy specialty at an evening party is to make the mixture 2 weeks in advance.
Divide it into bowls and freeze them in the freezer. To serve the souffle, simply preheat the oven to 200 degrees and place the frozen soufflés in it for 20 minutes. Then serve them on the table and wait for compliments.
Always check that the large souffles are baked in the center of the oven to inflate and brown evenly.
Do not be tempted to open the oven before the end of the cooking time. If you do, the cold air that enters the oven is guaranteed to have a negative effect on your souffle.
When serving souffle, it is important to pay attention not only to the recipe itself, but also to the dish in which you will present the dish. See in the photos above and some non-standard suggestions for dishes in which to prepare your souffle:
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