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心太軟蛋糕英文食譜

我想要心太軟蛋糕英文食譜~

THX THX!!

3 Answers

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  • MooYee
    Lv 7
    1 decade ago
    Favorite Answer

    Chocolate Souffle

    These baked chocolate desserts are classics in international patisserie. Makes 6 individual souffles

    For the souffle:

    1/4 cup butter, softened

    1/2 cup flour

    1 cup milk

    1-1/2 oz couverture*

    2 heaping tablespoons cocoa powder

    5 egg whites

    4 egg yolks

    6 tablespoons sugar

    You will also need: six 3-inch souffle dishes, melted butter, sugar, confectioners' sugar.

    Preheat the oven to 400F. Prepare the dishes as shown below. Work the flour into the butter, form into a roll, and break into small pieces. Bring the milk, couverture, and cocoa powder to a boil. Stir in the flour-butter paste. Remove the hot, smoothly bound mixture from the heat, and stir in 1 egg white. Transfer the mixture to a bowl and let cool until lukewarm. Stir in the egg yolks one at a time. Whip the remaining egg whites with the sugar until soft. Stir a quarter of the egg whites into the batter, then fold in the rest. Spoon the mixture into molds and stand in a pan of hot water (176F), with the water 1 inch below the rims. Bake for 40 minutes. Remove from the oven, sift with confectioners' sugar, and serve immediately.

    To make a chocolate souffle:

    圖片參考:http://www.globalgourmet.com/food/egg/egg0298/art/...

    Grease the dishes with melted, almost cold butter, and dust with sugar. The sides and base must be completely coated. Tip out the surplus sugar.

    Pour the milk into a saucepan. Chop the couverture and add. Sift in the cocoa powder and bring to a boil while stirring.

    Add the pieces of flour-butter paste one at a time and stir into the boiling milk until the flour binds the liquid into a homogeneous mass.

    Whisk the egg yolks into the warm mixture one at a time, and continue to stir until the mixture is smooth and creamy again. Remove from the heat and stir in 1 egg white.

    Stir in a quarter of the whipped egg whites with a whisk to lighten the batter. Fold in the remainder of the whipped egg whites with a wooden spoon.

    Fill the souffle dishes to within 1/2 inch of the top, place in a pan of hot water, and cook in the preheated oven for 40 minutes.

    The classic sauce for a chocolate souffle is creme l'anglaise, a simple vanilla sauce cooked to the point where it coats the back of a spoon. Another fine touch is Creme Chantilly, a semi-stiff whipped cream flavored with vanilla.

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  • ABC
    Lv 7
    1 decade ago

    叫你「心太軟」朱古力蛋糕

    http://sinahk.media3way.com/sina/tv/special/200509...

    Source(s): 飲食專家Me
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  • 1 decade ago

    Chocolate Souffle

    These baked chocolate desserts are classics in international patisserie.

    Makes 6 individual souffles

    For the souffle:

    1/4 cup butter, softened

    1/2 cup flour

    1 cup milk

    1-1/2 oz couverture*

    2 heaping tablespoons cocoa powder

    5 egg whites

    4 egg yolks

    6 tablespoons sugar

    You will also need: six 3-inch souffle dishes, melted butter, sugar, confectioners' sugar.

    Preheat the oven to 400F. Prepare the dishes as shown below. Work the flour into the butter, form into a roll, and break into small pieces. Bring the milk, couverture, and cocoa powder to a boil. Stir in the flour-butter paste. Remove the hot, smoothly bound mixture from the heat, and stir in 1 egg white. Transfer the mixture to a bowl and let cool until lukewarm. Stir in the egg yolks one at a time. Whip the remaining egg whites with the sugar until soft. Stir a quarter of the egg whites into the batter, then fold in the rest. Spoon the mixture into molds and stand in a pan of hot water (176F), with the water 1 inch below the rims. Bake for 40 minutes. Remove from the oven, sift with confectioners' sugar, and serve immediately.

    To make a chocolate souffle:

    Grease the dishes with melted, almost cold butter, and dust with sugar. The sides and base must be completely coated. Tip out the surplus sugar.

    Pour the milk into a saucepan. Chop the couverture and add. Sift in the cocoa powder and bring to a boil while stirring.

    Add the pieces of flour-butter paste one at a time and stir into the boiling milk until the flour binds the liquid into a homogeneous mass.

    Whisk the egg yolks into the warm mixture one at a time, and continue to stir until the mixture is smooth and creamy again. Remove from the heat and stir in 1 egg white.

    Stir in a quarter of the whipped egg whites with a whisk to lighten the batter. Fold in the remainder of the whipped egg whites with a wooden spoon.

    Fill the souffle dishes to within 1/2 inch of the top, place in a pan of hot water, and cook in the preheated oven for 40 minutes.

    The classic sauce for a chocolate souffle is creme l'anglaise, a simple vanilla sauce cooked to the point where it coats the back of a spoon. Another fine touch is Creme Chantilly, a semi-stiff whipped cream flavored with vanilla.

    • Commenter avatarLogin to reply the answers
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