W酒店美食专题篇.pptx

W hotels Worldwide;法国美食：舒芙蕾;catalogue;history;the name;;For the base: 底座： 4 tsp cornflour 4勺玉米粉 250ml full-bodied red wine 250毫升浓香型红酒 100g caster sugar 100克细砂糖 For the soufflé: 舒芙蕾: Butter 黄油 3 free-range eggs, whites only 3个鸡蛋的蛋清,鸡蛋大小随意 30g caster sugar 30克砂糖，用来撒在杯子底部 ;全脂鲜奶 ;Preparation method 步骤 To make the base, place the cornflour in a mixing bowl and gradually stir in the wine. 制作底座时，将玉米粉放入碗中和红酒一起搅拌。 Transfer the mixture to a saucepan and bring to the boil, stirring continuously. Boil for one minute then remove the pan from the heat. 将混合物放入锅中煮沸，并不停搅拌。煮沸1分钟后关火。 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. 将糖和一点点水放入干净的小锅中煮成糖浆。小心不要把糖烧糊。 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. 将糖浆倒在玉米红酒糊上。待冷却后将它们搅拌均匀备用。 ;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. 接下来制作舒芙蕾。加热烤箱至175度。在4个小杯内抹上黄油，并在底部撒上砂糖。杯子的大小大约为7.5厘米宽，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. 搅拌蛋清，直至软性发泡。随后逐渐加入糖并持续搅拌直到混合物变得有光泽。 小编注：软性发泡是指当反转搅拌器时，奶油刚好可以挺立，但1秒后就会融化塌陷。 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. 将冷的底座放入搅拌碗中和一半蛋清混合液一起搅拌。调入剩余的蛋清混合液，确保所有东西都充分混合。 Fill the ramekins with the soufflé mix and bake for eight minutes. 将混合液倒满小杯，烘烤8分钟。 一道香甜可口的红酒舒芙蕾就做成啦！对了，出炉后要赶紧吃掉，不然口感会变坏哦;other soufflé;Sour cherry soufflé recipe 酸樱桃舒芙蕾;;evaluate:;;Eat me now!;Kung Pao Chic