Cheddar Cheese Soufle

上课剩下的cheddar cheese,再不处理就发霉了。这几天都吃cheese, 好恐怖。对于一个不怎么爱吃cheese的人,天天吃cheese是蛮恐怖的事情。


牛油(溶解) - 20g
面粉 - 15g
黄芥末 - 1茶匙
花椒粉 - 一点
牛奶 - 150g
鲜奶油 - 1汤匙
Cheddar Cheese (刨丝) - 55g
黑胡椒粉 - 一点
盐 - 一点
蛋黄 - 2粒
蛋白 - 2粒
苹果醋 - 一点

  1. 用牛油把三个remikins涂上牛油,放入冰箱。
  2. 把牛油放在锅里加热煮溶。加入面粉搅拌均匀。
  3. 加入黄芥末和花椒粉拌匀。
  4. 开小火,分次加入牛奶和鲜奶油搅拌至浓稠和顺滑。继续煮约2分钟。
  5. 离火,加入cheese,蛋黄,盐和黑胡椒粉调味。静置待凉。
  6. 把蛋白加入醋打发至硬,加入芝士糊里。以180C烤约8-10分钟至金黄。立刻上碟,趁热吃。

Cheddar Cheese Soufle
Melted Butter - 20g
Plain Flour - 15g
Yellow or Dijon Mustard - 1 tsp
Cayenne Pepper- to taste
Milk - 150g
Whipping Cream - 1 Tbsp
Shredded Cheddar Cheese - 55g
Black Pepper - to taste
Salt - to taste
Egg Yolks - 2 nos.
Egg Whites - 2 nos.
Apple Cider Vinegar - a bit

  1. Brush 3 remekins with melted butter.  Place in the fridge.
  2. Melt butter in a saucepan.  Stir in flour.
  3. Mix in mustard and cayenne pepper.
  4. Gradually add the milk and cream.  Cook over low heat, stirring continuously until the mixture is thick and smooth.  Allow to boil for another 2 minutes.
  5. Remove from heat.  Stir in cheese, salt, pepper and egg yolks.  Leave to cool slightly.
  6. Whisk egg whites and vinegar until firm (arc shape).  Fold into cheese mixture.
  7. Bake at 180C for about 8-10 minutes or until well risen and golden brown.
  8. Serve immediately.

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