Wednesday, November 2, 2016

Cream Cheese Chocolate Souffle

Melted Butter 牛油 – 2 Tbsp
Low Protein Flour 低筋面粉 – 2 Tbsp
Milk 牛奶 – 120g
Cream Cheese 奶油芝士 – 225g
Chocolate 巧克力 – 55g
Eggs (separated) (蛋白蛋黄分开) – 4 pcs
Castor Sugar 砂糖 – 40 – 50g

Preheat oven to 200⁰C. Brush few ramekins with a thin layer of melted butter. Chill for 15 minutes. Remove ramekins from fridge, brush another thin layer of melted butter again.  Coat the ramekins evenly with castor sugar.  Chill until ready to use.

 Melt butter in a saucepan over low heat.  Blend in flour.  Gradually add in milk, stirring constantly.  Cook and stir until thickened.

 Add in cream cheese and chocolate.  Cook until cheese and chocolate are completely melted and mixture is well blended.  Remove from heat, set aside.

 Blend egg yolks and part of the sugar until thickened and the color turn pale.  Mix into cheese mixture (3).

 Beat egg whites on low speed until stiff peak.  Gently fold into mixture (4).

Spoon into ramekins, flatten the surface.  Run the end of your thumb around inside edge of soufflé dish (this will help soufflé to rise evenly).
把芝士糊舀入舒芙蕾盘子里。把表面括平。用拇指头轻轻的顺着盘子的边转一圈 (这回让舒芙蕾发的很平均)

Bake at 200⁰C for about 15 – 20 minutes. 200度烤约15-20分钟。

Remove from oven, sprinkle with dusting sugar.  Serve immediately. 出炉后洒上糖霜。趁热品尝。

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