昙花一现的魅力–香草舒芙蕾 Vanilla Souffle

材料:

Ingredients:

4克+8克无盐黄油，分开放

4 g plus 8 g unsalted butter, divided

15克糖（不包括撒在烤碗内壁的糖）

15 g sugar

100毫升牛奶

100 ml milk

1小勺香草精

1 tsp vanilla extract

1/2大勺中筋面粉

1/2 tbsp all-purpose flour

2个蛋黄；2个蛋白，室温

2 egg yolks; 2 egg whites,at room temperature

一小撮盐

pinch of salt

1/4小勺塔塔粉

1/4 tsp cream of tartar

糖粉少许

confectioners’ sugar, for dusting

做法

Directions

1、把已用微波炉融化的4克黄油均匀抹遍3个5.5oz（2/3杯）的烤碗的内壁，再薄薄地撒一层糖，把烤碗倒过来，拍掉多余的糖。(图1-2)

1. Melt 4 g butter and grease three 5.5 fl oz souffle dishes.  Sprinkle each with a little sugar and turn dishes to coat the entire surface.  Turn over and tap to remove excess sugar.

2、留着1/2大勺的糖，其余的糖和牛奶、香草精一起倒入一小锅中，用小火煮2分钟左右，边煮边搅拌，直到糖都溶解，离火放一边。(图3)

2. Heat the milk, all but 1/2 tablespoon of the sugar, and the vanilla extract in a small saucepan over low heat.  Stir occasionally for about 2 minutes, or until the sugar has dissolved.  Remove from the heat and set aside.

3、8克黄油放入另一小锅中，开中火加热融化，加入面粉，搅拌煮1分钟。慢慢倒入刚才已煮好的牛奶，搅拌2-3分钟，直到牛奶糊开始变稠厚，离火放凉。(图4-7)

3. Melt the remaining 8 g butter in a saucepan over medium heat.  Add the flour and stir to a smooth paste, then cook, stirring, for 1 minute.  Gradually whisk in the milk mixture, and stir for 2-3 minutes, or until the paste is thick and smooth.  Remove from the heat and allow to cool.

4、煮好的牛奶糊放凉后依次加入蛋黄，用打蛋器拌匀。(图8)

4. Whisk the egg yolks, one at a time, into vanilla mixture until combined.

5、烤箱预热至华氏375度（摄氏190度），烤架放最底格。

5. Preheat the oven to 375 F (190 C).

6、放一小撮盐在蛋白中，最好用那种铁丝状打蛋器的搅拌头，用电动搅拌器中速打发至中性发泡，约3分钟。加入塔塔粉，然 后分次加入刚才留着的1/2大勺 糖，继续打发蛋白至硬性发泡，约5分钟。先把1/3的蛋白泡拌入蛋黄糊中，拌匀后再拌入剩余的蛋白泡，搅拌均匀后平均分入烤碗中，最后用一个小勺子（我用的一把小刀）顺着碗边刮一圈， 约2.5厘米的深度，这一步主要是为了防止蛋白泡受热后因被粘住而没法向上窜。这里注明的打发蛋白的时间仅供大家参考，因为各种因素的不同，比如搅拌器的速度、蛋白的温度和湿度等等，实际所需的打发时间大家还是要根据自己的实际情况而定。(图9-14)

6. Add a pinch of salt to the egg whites.  Whisk the egg whites in a bowl until soft peaks form. Beat in the cream of tartar and then gradually add the remaining 1/2 tablespoon of sugar, whisking continuously until stiff peaks form.  Fold meringue into the milk mixture.  Spoon into the souffle dishes.  Run a spoon around the tops 2.5 cm (1 inch) from the edge.

7、用烤盘纸在每个烤碗外围一圈，高度要超过烤碗5厘米左右，用棉绳把烤盘纸固定住。(图15)

7. Use parchment paper to wrap around the souffle dishes, making sure that the paper extends 5 cm (2 inch) above the rim.  Secure the collars firmly by tying with kitchen string.

8、把烤碗放入烤盘中，注入热水至烤碗一半的高度，烤盘放入烤箱的最底格，用华氏375度（摄氏190度）烤5分钟后，降温至华氏350度（摄氏180度），继续烤15分钟左右，或直到顶端呈金色。取出，撒上糖粉，立即开吃！(图16)我烤了15分钟后顶上依然没有颜色,每次加了30秒到1分钟,总共大概加了4分钟,总算出现金黄色了。

8. Stand the souffle dishes in a roasting tin, then pour in enough hot water to come halfway up the sides.  Bake in the oven on the bottom shelf for 5 minutes.  Reduce heat to 350 F (180 C).  Cook for a further 15 minutes, or until risen.  Serve immediately, dusted with a little confectioners’ sugar.