柠檬舒夫蕾 Lemon Soufflé

【柠檬舒夫蕾】
by 毛毛妈

舒夫蕾可以说是一款比较低卡的甜点了,但这道点心要烤好即吃,要不然它会在你眼前就回缩了。就是我把它从楼上端到楼下,拍照时它已缩下去了近一半,不过还是很好吃啊。我们家已经不喝牛奶有几年了,这次用的是 杏仁奶做的柠檬舒夫蕾,也很成功。

柠檬舒弗蕾final 柠檬舒夫蕾 Lemon Soufflé
用料:
1:牛油1大匙,细白糖1.5大匙;
2:柠檬一个,糖粉1大匙;
3: 杏仁奶1/2杯(120克)或牛奶1/2杯(120克);
4:特大号鸡蛋的蛋黄2个,糖1大匙(14克),香草香精1茶匙,面粉2.5大匙(21克);
5:特大号鸡蛋的蛋清3个,白醋1/3茶匙或 塔塔粉1/4茶匙;白糖2大匙(28克);
6:糖粉1.5大匙。
其他:4-5 个8盎司的烤杯。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。

做法:

1、将1大匙牛油微波熔化,用刷子将烤杯里面刷薄薄一层(图1),放上1.5大匙糖,让糖均匀粘上,烤杯磕到出多余的糖到下一个刷了牛油的杯里,依次弄好所有杯子(图1),杯子放冰箱里冷藏待用。
2、柠檬水冲洗干净,用纸巾擦干,将外面的黄皮擦下来放到一碗中(图3),然后将柠檬切一半,挤出汁3大匙放入柠檬碎皮的碗中(图4),放入1大匙糖粉拌匀待用。

 柠檬舒夫蕾 Lemon Soufflé

3、 杏仁奶1/2杯放入一小锅中(图5)中火煮滚离火。将4料里的蛋黄,香草香精和糖放一小盆里(图6)拌匀,然后放入4料里的面粉(图7)拌匀。将煮好的杏仁奶分4次加入蛋黄糊里(图8),每次都要拌匀(图9)。
4、将蛋奶糊倒回 小锅里,中火边煮边搅拌至浓稠(图10),离火。放入先前的柠檬皮碎屑,柠檬汁,糖粉的混和(图11),拌匀待用。
5、将烤箱打开预热400F/205摄氏度。用1个干净无水的盆分盛蛋白。蛋白加白醋或塔塔粉用打蛋器(handheld mixer)高速打几分钟(图12)到发,接着加入2大匙糖再打2分钟至挺(图13)。

柠檬舒弗蕾2 柠檬舒夫蕾 Lemon Soufflé

6、将打发的蛋白的1/3放入蛋黄糊里(图14),用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里,用橡皮刀从上往下轻轻翻拌均匀(图15),一定要翻拌均匀,这样糕体才细腻,但不要过度。拌法参见戚风蛋糕视频
7、将蛋糊倒入杯子里,杯子放到一烤盘上(图16),用刀将蛋糊表面抹平。放入烤箱,立刻将温度降到375F/190摄氏度,烤14分钟至表面上色,拿出来轻摇盘子,糕体还颤动即可。均匀撒上糖粉即可开吃。

柠檬舒弗蕾final 柠檬舒夫蕾 Lemon Soufflé

pf button big 柠檬舒夫蕾 Lemon Soufflé

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