接下來要打蛋清。今天上課我們是手打的蛋清,實在是很鍛煉上臂肌肉,在家的話為了方便,最好還是買個電動的才好。
邊打蛋清時,邊往裏加白砂糖,把剩余所有的砂糖全部慢慢加進去。但蛋清要怎樣才算好呢?
老師說,提起打蛋器沒有太多蛋液往下流,變得很厚,像圖片裏這樣只有壹點點,且把打蛋器橫過來時,這壹小點墜下的蛋液自然成45度,就算是好了。不要打得太過,夠厚就好了。我覺得這是非常關鍵的壹步喔,會影響到之後和巧克力混合的細膩度,以及最後成品的口感。
蛋液打發好後,把溶開的巧克力漿拿上來,趁熱加入壹點蛋液和壹點點蛋黃,攪拌。攪拌老師用的詞是fold,動作大概就是從下往上不斷地翻。蛋黃的話老師說,加不加都可以,只是提味用的。
剛開始加入的壹點蛋白攪勻了點後,便把剩余的蛋白壹起加進來,不斷地fold fold fold。可以看到蛋清和巧克力完全融合的醇醇的質地,也就差不多啦。
把成品小心地倒入塑料磨裏。
塑料膜底部剪壹個小洞,把巧克力漿擠入容器裏。基本就完成了。是不是很容易?
大家的半成品準備入烤箱。烤箱預熱到400度,十分鐘左右就烤好了。當然每個人家的烤箱不壹樣,所以溫度還是要自己回家試試才知道。
Ingredients: （Yield: Five 4 oz. ramekins)
approx. 4 Tbsp of softened unsalted butter (for ramekins)
approx. 1/2 Cup of granulated sugar (for ramekins)
250 g egg whites
120 g granulated sugar
3 g cream of tartar or lemon juice
150 g 70% dark chocolate
35 g egg yolks
Chocolate Souffle Recipe
1) Preheat your oven to 375 degrees F. Using a brush, generously brush the interior of the ramekins with softened butter, ensuring that the entire interior is buttered. Coat the butter with sugar, knocking out any excess sugar.
2) Using a double-boiler, melt the chocolate over simmering water, stirring occasionally.
3) Place the egg whites, the cream of tartar or lemon juice and a pinch of sugar in a large bowl. Using a whisk or an electric mixer with a whisk attachment, whip the whites and gradually add the rest of the granulated sugar. Whip the whites until you get stiff peaks. You now have a meringue.
4) Stir in about one-third of the meringue into the melted chocolate. Then fold this mix into the remaining meringue, making sure you use a rubber spatula at this point.
5) Now fold in the egg yolks into approximately one-third of the chocolate-meringue mixture. Fold in the rest of the chocolate-meringue mixture into the mix with the yolks.
6) Spoon or pipe the souffle mix into your ramekins. Level the tops of each ramekin so that the souffle mixture is even with the top of the ramekins. Run your thumb along the inside edge of each ramekin rim. Bake the souffles on the middle rack until they have risen, formed a crust on top, but are still jiggly in the center, approximately 10 minutes. Serve immediately.