Souffle is a dessert especially suitable for girls. The mouthfeel of souffle is light like air that satisfies the desires girls for the dessert, but souffle will not let you cram, the sweetness to the point is just the reason why people will fall for it. Prepare the egg/milk jam and put it into the fridge for refrigerating, and after dinner, whip egg whites and mix meringue and egg/milk jam, at the same time preheat the oven, I promise you that for half an hour you can eat. There is a code to eat souffle, which is fast, because it will soon collapse after fresh out of the oven. Every bite of souffle will be perfect if you eat it just after you make it.

French vanilla souffle

Eggs 2
Milk 105g
Caster sugar 35g
High protein flour 18g
Butter 18g
Vanilla extract pinch
Butter&caster sugar<for brushing the mold> pinch

1.Soften the butter under room temperature in a saucepan
2.Prepare a big bowl, measure the milk and add 20g caster sugar, whisk them with an egg beater, then pour the high protein flour and stir until no particle
3.Pour the milk paste into the butter saucepan, keep stirring while pouring, until sticky and dense
4.After 5 minutes’ cool standing, drip few droplets of vanilla extract into the cooled paste, mix well and let it cool to the room temperature
5.Separate the egg yolks and egg whites. Add egg yolks into the cooled paste of step 4<after finished, you can put it into the fridge for refrigerating, use within 3 days>
6.Put egg whites in a big pot which has no oil and no water, add remaining 15g caster sugar per 2 to 3 times, whip them to a stiff foam with an electric mixer
7.Spoon 1/3 egg whites into the egg/milk paste, scrape them and pour all of them back into the egg whites, and scrape again with a fast speed
8.Brush a layer of butter on the inner wall of the mold, sprinkle caster sugar and shake the mold, by which way the caster sugar will stick to the inner wall of the mold evenly, and pour out the extra caster sugar; then pour the paste into the mold for 80% to 90%
9.Preheat oven to 338F and put the mold into the middle level of the oven, bake for 16 minutes until utterly expanded with surface golden and brown. Sprinkle powdered sugar on the surface for dressing after putting it out of the oven, and eat immediately