How to make a souffle?
The preparation of the souffle begins with making a béchamel sauce to which yolks are gradually added, shredded vegetables, cheese or fruit, and at the end (after cooling the mass) stiffly whipped egg white. It is put on in batches, masses do not mix, but gently combs it with a spatula. Ready mass, which should have a porous consistency is transferred to the mold (it is best if it is a tall ceramic or heat-resistant glass vessel) smeared with butter. The form should be completed to 3/4 heights, because when baking, the soufflé grows very much.
The soufflé mass is placed in an oven preheated to 200 degrees. To make the souffle evenly baked, place it in the middle of the oven. The oven door must not be opened while baking, because this light food falls off easily. Properly prepared soufflé should protrude above the form and brown slightly. It is served in the same dish, in which it was baked.
How to prepare béchamel sauce?
Bechamel sauce is made of flour, butter and milk. Do 2 tablespoons of melted hot butter is added 2 tablespoons of flour, Spreads a glass of cold milk, seasoning and cooking, until the sauce thickens – the amount of ingredients can of course be increased proportionally if necessary.