很久沒有做甜品了，昨晚心血來潮，再試做從未成功的橙香疏乎厘，食譜來自獨角仙的烘焙歷程，今次的結果是 ‧‧‧我失敗了，但已比之前好，仍需努力。
看樣子還不錯，但未影完相便已塌下了，至於味道‧‧‧稍甜，質地太軟，讓我再找找其它的食譜。
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Orange Souffle
Ingredients
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| Pastry Cream |
|
Orange Souffle |
Butter
Milk
Egg
Egg Yolk
Sugar
Flour |
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30g
125g
1 pc
2 pc
10g
35g |
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|
|
|
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Orange Zest
Orange Juice
Cointreau
Egg White
Sugar
Pastry Cream |
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1 pc
1 pc
As needed
200g
100g
As above |
| Extra soft butter and sugar for ramekins |
Preparation
For the Pastry Cream
Mix flour and butter with your finger tips.
Bring the milk and sugar to boil
Lower the heat, whisk the flour mixture into the milk until thick.
Remove from heat, whisk the egg and egg yolk in it one at a time. Set aside for use. |
For the Orange Souffle
Preheat the oven to 200 degree.
Grease the ramekins with butter and sugar.
In a bowl, add in pastry cream, orange zest, orange juice and cointreau.
Beat the egg white with sugar until stiff.
Use the whisk to mix one third of egg white to pastry cream, then fold in the rest of the egg white.
Pour mixture into the ramekins.
Bake in the preheat oven for about 13-14 mins.
Don't open the oven door during the process. |
(Remark : This recipe serves for 8 c
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