金萬利梳乎厘 Grand Marnier Soufflé
超香的鮮橙味道法式梳乎厘一個字 “讚”!!!!
大家一定要試喔!!
梳乎厘、舒芙蕾[1](法語:Soufflé),或稱作蛋奶酥,是一種源自法國的甜品,經烘焙後質輕而蓬鬆。主要材料包括蛋黃及經打勻後的蛋白。Soufflé一字來自法語中一個動詞souffler的過去分詞,意思是「使充氣」或簡單地指「蓬鬆地脹起來」-恰如其分地描述烘焙當兒蛋白與奶黃結合時的情況。
杯子內:
牛油(Butter) 1 tbsp / 15g (溫室溶化)
白砂糖 (White sugar) 1tbsp/10g
材料 : (2 個份量)
牛油(Butter) 5 tsp / 25g (溫室溶化)
中筋麵粉 (all purpose flour) 5 tsp / 15g
牛奶 (cold milk) 1/4cup = 60ml
蛋黃 (egg yolks) 2隻
鮮橙皮碎 (freshly grated orange zest) 1tbsp = 2g
雲呢拿香油 (Vanilla extra) 1/2tsp
蛋白(egg whites) 2隻
白砂糖 (White sugar) 1/4cup = 50g
做法:
烤箱預熱到400F。(200C)
用1湯匙融化的牛油擦勻杯子內,灑上1湯匙糖360度轉一轉再倒出多餘糖。
融化25g牛油在鍋裡用中低火煮,加入麵粉攪拌直到金黃色,香氣撲鼻,約2分鐘。
倒入牛奶煮,不斷攪拌,直到變厚糊, 3~4分鐘。從火上移開並轉移到一個攪拌碗。
鮮橙皮碎和1湯匙橘子白蘭地酒入麵糊攪拌均勻。加蛋黃和雲呢拿香油,攪拌至光滑。
另蛋白放在一個大碗裡用打蛋器打至泡沫。慢慢加入半杯糖,繼續打再加入剩餘的糖,繼續打至蛋白變厚企身並可持有它的形狀,但不硬。
把一半的蛋白和麵糊輕輕從低向上fold,再放其餘的
直至均勻。
把麵糊倒進準備好杯子內約八成滿。
入預熱烤箱焗,直到蛋糕上升表面焦黃,16分鐘剛剛好。
(每家的烤箱狀況都不一樣,所以第一次做焗時一定要 自己仔細觀察,捉緊時間做記錄)
To make it:
Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
Melt 25g butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/2 teaspoon vanilla; mix until smooth.
Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
Bake in the preheated oven until risen and browned, 16 minutes.
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