Tuesday, August 21, 2012

[Tony's Creation]Grand Marnier soufflé

.: Ingredients :.

1-3/4 cup of milk
2- 1/4 cup of sugar
3- 3 tbsp of melted butter
4- 1/4 cup of all purpose flour
5- 4 egg yolks
6- 1 tsp of Zest of orange or lemon or lime
7- 1 tbsp of Grand Marnier (optional, replace it with Vanilla essence)
8- 4 egg white
9- 3 tbsp of white sugar (for egg white)
.: Preparations :.

Preheat the oven with 165 Celsius (375F)
2- Butter the soufflé dishes or ramekins.  Dust with a little sugar.  Tilt and tap out excess
3- Slowly mix in the melted butter into the flour until smooth
.: Directions :.  

Step 1:
In a pot, combine milk and sugar and heat it over medium low heat until the sugar is dissolved.  Add in the butter mixture.  Turn the heat to low.  Cook the mixture until it is thickened, about 5 minutes.  Set it aside.  Add in an egg yolk, one at a time, and mix it well.  Then add in orange zest and grand Marnier.  Mix it well and set it aside to cool down.

Step 2:
Beat the egg white with an electric mixer on medium speed until the egg white is full of bubble.  Add in 1 tbsp of sugar and beat the egg with high speed until it is white and soft.  Add 1 tbsp of sugar and continue beating it until it is thickened.  Add in 1 tbsp and continue beating it until it forms soft peaks.

Step 3:
Add in 1/3 of the egg white into the egg mixture.  Gently mix until the batter is lightened.  Fold in the remaining egg white and mix it well.  Divide the mixture into the soufflé dishes.

Step 4:
Bake it for 20 minutes or until the soufflé have doubled in size and are nicely browned.  Remove the soufflé from the oven.  Dust it with the powdered sugar and serve immediately. 

.: Cook's note :.

1- Be gentle when mixing the egg white into the egg mixture, and not to stir too many time or the egg white will be deflated.
2- The successful factor is based on your oven temperature. Too hot it will rise and fell quick. Too cold, it won't rise it up. Sugar dusted in the soufflé dish is also a key point. Sugar will give the egg mixture something to grab on to as it rises up the side of the dish
3- Not sure the basic about the soft peaks and folding egg white? Practice on making sponge cake before you try the soufflé.

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