Souffle Cake

Hi bersua lagi hari ini..
dah makan? kalau suri rumah mesti dah siap hidangan istimewa hanya tinggal menanti anak-anak balik sekolah kan..tapi bagi yang bekerja mesti tengah fikir nak makan apa hari ini..hari-hari makan diluar kadangkala membosankan..tapi itulah yang paling mudah dan cepat..tapi kalau balik-balik makan lauk yang sama bosan jugak..

Hari ini ada kerajinan sikit..zila cuba buat dessert dari France nampak keknya up sangat tinggi tu yang dok teringin nak cuba..
struktur dalamnya agak spongy ..tapi nak kata macam kek span pun bukan..gabungan diantara struktur kek dan mouses sangat lembut dan cair dimulut..tak sesuai untuk disimpan..lepas keluar dari oven kena terus makan..
Makan dengan ice cream pun sedap..bagi yang tak suka perasa vanilla bolehlah tukar kepada coklat atau strawberry..pandai-pandailah kita gayakan macamana nak makan souffle nie..zila tambahkan madu sikit dan ice krim..baru sedap..kalau makan macamtu jew rasa kosong pulak..
souffle nie bila masa dibakar naik meningkat ..tinggi gitu..seronok pulak tgok..ha haaa..tapi bila dah sejuk dia mendak.sebab itulah ianya sesuai dimakan time panas.
oklah kalau nak cuba resepi dibawah..zila copy dari blog vietnamese dessert .

SOUFFLE CAKE
Ingredients

40g wheat flour (all purposed flour)
40g melted butter
130ml milk (no sugar)
Icing sugar, white sugar
2 yolks
3 white parts of eggs
Vanilla starch
Salt.

Process

1. Heat the oven firstly at 190 celsius. Spread melted butter on pattern, sprinkle more icing sugar around it. This tip will help souffle cake blow well and more delicious.
2. Put butter into microwave in 15 seconds to melt it. Mix it with yolks gently.
3. Add more wheat four and stir gently until it is smooth.
4. Pour ½ warm milk and a little sugar, stir well.
5. Pour mixture in step 4 into pot, cook with small heat. You should stir gently when cooking. When it becomes thicker, pour ½ left warm milk into pot and continue stirring. I suggest you should not stop stiring when pouring milk into pot. Wait to reduce heat.
6. Mix white parts of eggs with 3 teaspoons sugar and a little salt. When it becomes thicker and it does not melt when you pick up the spoon. It is perfect.
7. Pour 1/3 mixture egg in step 6 into mixture in step 5.
8. After that, gently mix the left of mixture egg in step 6 together.
9. Then, pour mixture in step 8 into pattern in step 1.
10. Put pattern into oven and grill in 15 – 20 minutes. You should concentrate on this step, when it blows up and turns browm yellow on top, it is perfect.
11. Finally, you can serve this cake for yourself, family and friends. Eating better when it is just put out of oven. Sprinkling more icing sugar on top to make it more beautiful.