雙語閱讀：學(xué)做紅酒舒芙蕾 搞定12道鋒味

 舒芙蕾（soufflé，法語“使充氣”）是一種法式甜品，它由底座和膨脹的蛋白兩部分組成�？催^《12道鋒味》的小伙伴們，是不是對(duì)那道超難搞的舒芙蕾印象深刻呢？下面我們就為各位帶來制作舒芙蕾的完整配料表和詳細(xì)步驟。要不要一起試試搞定超難搞的舒芙蕾？

Ingredients

配料

For the base:

底座：

4 tsp cornflour

4勺玉米粉

250ml full-bodied red wine

250毫升濃香型紅酒

100g caster sugar

100克細(xì)砂糖

For the soufflé:

舒芙蕾：

butter

黃油

caster sugar

砂糖，用來撒在杯子底部

3 free-range eggs, whites only

3個(gè)雞蛋的蛋清,雞蛋大小隨意

30g caster sugar

30克砂糖

Preparation method

步驟：

To make the base, place the cornflour in a mixing bowl and gradually stir in the wine.

制作底座時(shí)，將玉米粉放入碗中和紅酒一起攪拌。

Transfer the mixture to a saucepan and bring to the boil, stirring continuously. Boil for one minute then remove the pan from the heat.

將混合物放入鍋中煮沸，并不停攪拌。煮沸1分鐘后關(guān)火。

Place the sugar in a clean small pan with a splash of water and boil until it becomes syrupy, taking care not to burn the sugar.

將糖和一點(diǎn)點(diǎn)水放入干凈的小鍋中煮成糖漿。小心不要把糖燒糊。

Pour the syrup over the cornflour and wine mixture, allow to cool before transfering to a food processor or blender and blend until smooth then chill until ready to use.

將糖漿倒在玉米紅酒糊上。待冷卻后將它們攪拌均勻備用。

For the soufflé, preheat the oven to 175C. Butter four ramekins, each 7.5cm wide and 4cm high, and dust the insides with caster sugar.

接下來制作舒芙蕾。加熱烤箱至175度。在4個(gè)小杯內(nèi)抹上黃油，并在底部撒上砂糖。杯子的大小大約為7.5厘米寬，4厘米高。

Whisk the egg whites until they hold soft peaks, then gradually add the sugar and continue whisking until the mixture is glossy.

攪拌蛋清，直至軟性發(fā)泡。隨后逐漸加入糖并持續(xù)攪拌直到混合物變得有光澤。

小編注：軟性發(fā)泡是指當(dāng)反轉(zhuǎn)攪拌器時(shí)，奶油剛好可以挺立，但1秒后就會(huì)融化塌陷。

Place the cold base in a mixing bowl and whisk in half the egg white mixture. Fold in the remaining egg white mixture, ensuring everything is thoroughly amalgamated.

將冷的底座放入攪拌碗中和一半蛋清混合液一起攪拌。調(diào)入剩余的蛋清混合液，確保所有東西都充分混合。

Fill the ramekins with the soufflé mix and bake for eight minutes.

將混合液倒?jié)M小杯，烘烤8分鐘。

一道香甜可口的紅酒舒芙蕾就做成啦！對(duì)了，出爐后要趕緊吃掉，不然口感會(huì)變壞哦。

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