| 摘要 |
Procedure for making a storable base for a hot souffle, comprising (i) mixing together dried egg white, a swelling agent based on vegetable fat and an emulsifier/thickener such as a modified food starch; (ii) reconstituting the required amount of powdered milk; (iii) beating the components together without exceeding a temperature of about 18 deg C; (iv) allowing the mixture to stand for 2 minutes, then adding cream and egg yolks; (v) agitating the mixture to cause expansion for about 15 minutes; (vi) charging the mixture to glass vessels and sealing with a lid; (vii) steaming for about 45 minutes at 98 deg C; (viii) cooling to 65 deg C and maintaining at this temperature for about 18 minutes; (ix) cooling rapidly to 2 deg C and (x) before use, removing the lid from the container and baking in a dry oven at 200 deg C for 17 minutes, and serving immediately. |
