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simple is the best  簡單就是最好的
simple is beautiful 簡單就是美麗的

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Soufflé

Basic Soufflé Recipe

Ingredients (2 egg)

• 2 eggs (white and yolks seperated)
• 1/2 cups milk
• 2 tbsp flour
• 2 tbsp butter
• 3/4 cup cheese
• 1/8 tsp creme of tartar (optional)

Ingredients (3 egg)

• 3 eggs (white and yolks seperated)
• 3/4 cups milk
• 3 tbsp flour
• 3 tbsp butter
• 1 1/4 cup cheese
• 1/8 tsp creme of tartar (optional)

Ingredients (4 egg)

• 4 eggs (white and yolks seperated)
• 1 cups milk
• 1/4 cup flour
• 1/4 cup butter
• 1 1/2 cup cheese
• 1/4 tsp creme of tartar (optional)

• Pre-heat oven to 350°
• Butter and flour a large baking dish.
• Prepare your basic roux. (Ie. melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color.)
• Heat milk (in microwave) until hot, but not boiling.
• Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. Surprise! You now have the basic foundation to a simple white-sauce.
• Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well.
• Warning #1: Once you have mixed in the egg yolk, you must be very carefull to keep the overall mixture at a low temperature! Otherwise the egg yolks will temper and your sause will either have a mottled texture or the consistency of a mysterious plastic petrolium product. Reduce heat to the lowest setting and keep the sause only warm enough to continue melting cheesese or other items.
• Slowly add cheese and mix until it is melted into the sauce. Surprise! You now have a basic cheese sauce!
• Warning #2: Before the next step (beating the egg whites) it is worthwhile to note how important it is that you didn't accidentally get any egg yolk into the whites. SERIOUSLY! A couple drops of the yellow stuff with screw your egg whites badly. If you accidentally get a drop of a broken yolk into the whites, carefully and surgically remove it with a spoon. Consider the egg yolk to be KRYPTONITE at this stage!
• Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until they are "stiff but not dry". (Once they peak, they're done. If you don't stop immediately they'll resemble a merange.)
• Add 1/4 of the egg white to the sauce and mix.
• FOLD the sauce into the egg whites. FOLD does not mean mix! This is important: you just barely mix the two together. It is perfectly okay that you see bits of white. The mixture does not need to be homogenous.
• Place mixture in baking dish and bake for 30-35 minutes.
• Serve IMMEDIATELY. When souffles cool, they begin to collapse. Don't worry, it's perfectly normal. ALL crepes start to fall the moment they are pulled out of the over. If you serve immediately though, nobody will notice.

Cheese Souffle

Ingredients

• Butter, room temperature, for greasing the souffle
• 2 tablespoons grated Parmesan
• 1 1/2 ounces (3 tablespoons) butter
• 3 tablespoons flour
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• 1 1/3 cups milk, hot
• 4 large egg yolks (2 1/2 ounces by weight)
• 6 ounces sharp Cheddar
• 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
• 1/2 teaspoon cream of tartar

Directions

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Chocolate Souffles 

Ingredients:

• 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
• 5 ounces bittersweet chocolate, chopped finely
• 3 large egg yolks, room temperature
• 6 large egg whites, room temperature
• 1/16 teaspoon salt
• Butter
• Powdered sugar

Preparation:

How to make chocolate souffles:
Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.
Makes 6 servings.