Secrets of souffle making

 

For the soufflé, it is better to use single serve ramekins. Grease each mold with oil and sprinkle with sugar, and then lay the dough.
Well beat the proteins, it is better to do it with a mixer. Ready proteins should be kept on the Corolla and not drain from it.

Secrets of souffle making

Fill the form with a dough of not more than three-quarters, as in the process of baking the souffle increases in volume.
Once you have put the dough in the form, hold a knife along its sides, it will allow the souffle to rise better.
During baking, do not open the oven door and do not slam it when you take out the souffle.
Very often the souffle cools down after baking. There’s nothing wrong with that, and that doesn’t mean the souffle failed at all. Just serve the souffle as soon as you’ve taken it out of the oven.


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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