柔若云朵般的法式甜点---舒芙蕾

2024-08-20 03:00:37 3791

柔若云朵般的法式甜点---舒芙蕾
如云朵般的舒芙蕾,让尝到的每一口都有如云朵般轻柔。这种梦幻的甜点诞生于法国中世纪最富裕的时期,相传当时法国人生活奢侈,每顿饭都要花上3-4个小时吃20多道菜,最后到甜点时已经没什么胃口容量了,可是排场又不能省,于是厨师们发明了这道看起来体积庞大但含有大量空气并没有多少实际内容的甜点。而之所以被称为梦幻甜点也源于此,因为使用打发的蛋白中含有大量的空气,舒芙蕾刚出炉时颇为美丽壮观,但遇到外面的空气后,就会在短时间内失去美丽的外表,霎那变成泡影。因此,要品尝它的美味,一定要迅速哦!

Details of ingredients

  • 低筋面粉40g
  • 蛋黄6g
  • 细砂糖30g
  • 牛奶60g
  • 黄油10g
  • 蛋白95g

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三刻钟

Steps to make 柔若云朵般的法式甜点---舒芙蕾

  • 1.准备所有食材
  • 2.将黄油涂抹在烤碗内侧
  • 3.牛奶中加入蛋黄液
  • 4.用电动打蛋器打发均匀
  • 5.筛入低粉并搅拌均匀。至无颗粒
  • 6.将黄油隔热水熔化,趁热加入面糊中
  • 7.搅拌均匀
  • 8.接下来,我们要打发蛋白。先在蛋白中加入5滴柠檬汁。(加柠檬汁是酸化蛋白的酸碱度,同时也是为了稳定泡沫)
  • 9.用电动打蛋器低速打发蛋白,打至有鱼眼泡状态,加入1/3细砂糖。(细砂糖能帮助蛋白打入空气,并且能在较短的时间内融化)
  • 10.再把电动打蛋器转高速打发蛋白,打至体积膨大,变的很浓稠,加入1/3细砂糖继续打发。
  • 11.然后把电动打蛋器转中速打发蛋白,打至表面有纹路,加入1/3细砂糖。(蛋白霜是蛋白和细砂糖制作出来的。状态好的蛋白霜,把空气打进去,蛋白里形成气泡,加入细砂糖之后它会产生粘性,打出气泡结实不容易破裂,细小又均匀的蛋白霜。但是加入细砂糖的量和时间要特别注意,一次性加入太多的细砂糖会抑制蛋白霜的发泡,但是加的太少的话又会使得气泡过多,所以细砂糖最好分3次加入蛋白霜里搅打)
  • 12.接着把电动打蛋器转高速打发蛋白打至呈倒三角
  • 13.用刮刀将打发好的蛋白和蛋黄黄油液放一起
  • 14.用刮刀自下而上切拌手法迅速拌匀
  • 15.拌好的糊倒入烤碗中,8分满。
  • 16.烤箱提前预热,185度,20分钟。烤好后,筛些糖粉在表面,趁热食用。
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