双语阅读：学做红酒舒芙蕾 搞定12道锋味

 舒芙蕾（soufflé，法语“使充气”）是一种法式甜品，它由底座和膨胀的蛋白两部分组成。看过《12道锋味》的小伙伴们，是不是对那道超难搞的舒芙蕾印象深刻呢？下面我们就为各位带来制作舒芙蕾的完整配料表和详细步骤。要不要一起试试搞定超难搞的舒芙蕾？

Ingredients

配料

For the base:

底座：

4 tsp cornflour

4勺玉米粉

250ml full-bodied red wine

250毫升浓香型红酒

100g caster sugar

100克细砂糖

For the soufflé:

舒芙蕾：

butter

黄油

caster sugar

砂糖，用来撒在杯子底部

3 free-range eggs, whites only

3个鸡蛋的蛋清,鸡蛋大小随意

30g caster sugar

30克砂糖

Preparation method

步骤：

To make the base, place the cornflour in a mixing bowl and gradually stir in the wine.

制作底座时，将玉米粉放入碗中和红酒一起搅拌。

Transfer the mixture to a saucepan and bring to the boil, stirring continuously. Boil for one minute then remove the pan from the heat.

将混合物放入锅中煮沸，并不停搅拌。煮沸1分钟后关火。

Place the sugar in a clean small pan with a splash of water and boil until it becomes syrupy, taking care not to burn the sugar.

将糖和一点点水放入干净的小锅中煮成糖浆。小心不要把糖烧糊。

Pour the syrup over the cornflour and wine mixture, allow to cool before transfering to a food processor or blender and blend until smooth then chill until ready to use.

将糖浆倒在玉米红酒糊上。待冷却后将它们搅拌均匀备用。

For the soufflé, preheat the oven to 175C. Butter four ramekins, each 7.5cm wide and 4cm high, and dust the insides with caster sugar.

接下来制作舒芙蕾。加热烤箱至175度。在4个小杯内抹上黄油，并在底部撒上砂糖。杯子的大小大约为7.5厘米宽，4厘米高。

Whisk the egg whites until they hold soft peaks, then gradually add the sugar and continue whisking until the mixture is glossy.

搅拌蛋清，直至软性发泡。随后逐渐加入糖并持续搅拌直到混合物变得有光泽。

小编注：软性发泡是指当反转搅拌器时，奶油刚好可以挺立，但1秒后就会融化塌陷。

Place the cold base in a mixing bowl and whisk in half the egg white mixture. Fold in the remaining egg white mixture, ensuring everything is thoroughly amalgamated.

将冷的底座放入搅拌碗中和一半蛋清混合液一起搅拌。调入剩余的蛋清混合液，确保所有东西都充分混合。

Fill the ramekins with the soufflé mix and bake for eight minutes.

将混合液倒满小杯，烘烤8分钟。

一道香甜可口的红酒舒芙蕾就做成啦！对了，出炉后要赶紧吃掉，不然口感会变坏哦。

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