Hong Kong Styled Soufflé . 香港特色疏乎里
A friend asked me yesterday if I have made the Hong Kong Styled Soufflé before, I said NO, but I could try. And he stressed that he wanted a crispy outside, but to me, a perfect Hong Kong Styled Soufflé should be soft and fluffy inside as well.
Looked at the recipe forwarded from my friend, it firstly came to me was, I had to reduce the size of the Soufflé as I do not have sweet tooth to swallow down a 6-egg Soufflé after dinner, even it is yummy, and my hubby and helper would share a bite. I reduced it to a 4-egg one. In order to keep the crust crispy, I tried to use high heat to seat the outside of egg mixture, and to my taste, of course I have reduced the sugar amount and added extra lemon juice to make the Soufflé more lemony....haha, it is zero failure like my other recipes.
Looked at the recipe forwarded from my friend, it firstly came to me was, I had to reduce the size of the Soufflé as I do not have sweet tooth to swallow down a 6-egg Soufflé after dinner, even it is yummy, and my hubby and helper would share a bite. I reduced it to a 4-egg one. In order to keep the crust crispy, I tried to use high heat to seat the outside of egg mixture, and to my taste, of course I have reduced the sugar amount and added extra lemon juice to make the Soufflé more lemony....haha, it is zero failure like my other recipes.
昨天有朋友問我，可有烤過香港特色疏乎里，我說沒有，但可以一試。朋友要的疏乎里是外脆, 我覺得應該要外脆內鬆軟才好吃。
收到朋友轉來的食譜，第一點我注意到的是，我要減少份量，自問不好甜，即使外子和家傭幫口，也沒法吃光 6 隻蛋份量，就先烤個 4 隻蛋的吧！要使疏乎厘外皮香脆，我決定用高溫封好面層的蛋糊，之後再下調爐溫。為配合自己口味，我減了糖，多加了檸檬汁；我這疏乎里檸檬味濃，最重要是和我其他食譜一樣，輕易做到零失敗。
Hong Kong Styled Soufflé
(Container: 23cm Cast Iron Oval Hot Plate)
Ingredients:
Egg Yellow 4 pc
Sugar 36g
Lemon Juice 2 tsp
Method:
1. Preheat Oven at 210 °C with fan
2. Grease a little butter all along a baking dish
3. Beat the egg white till bubbly, add in lemon juice gradually, then add in sugar 12g at a time, beat it continuously using high speed till firm peak
4. Beat egg yellow till light, pale and fluffy
5. Fold in 1/3 of the egg white to the egg yellow and then return the mixture to the remaining white and fold in gently but fast
6. Transfer the mixture into the baking dish, no need to smooth it out and do not shake the dish
7. Bake it at 210 °C with fan for 4-5 minutes, reduce heat to 180°C for 5 minutes, and then 160°C for another 5 minutes or until done
Cooking Tips:
1. I found it better to bake it with fan, so the heat inside the oven is more even. If your oven does not have fan, you may adjust the oven temp to 10°C higher and lengthen time when needed
2. Oven temperature may vary, so keep an eye on the crust when using high heat, just do not let it burnt
3. Keep oven door closed all the way through baking
4. Please use XL cold eggs
5. This recipe is a mild sweet version, feel free to add in more sugar if needed
3. Keep oven door closed all the way through baking
4. Please use XL cold eggs
5. This recipe is a mild sweet version, feel free to add in more sugar if needed
Recipe derived from the recipe of Kennis Yu (食譜改自Kennis Yu的原食譜)
香港特色疏乎里
材料：
蛋白 4 pc
蛋黃 4 pc
糖 36 g
檸檬汁 2 tsp
做法：
1.預熱烤箱 210°C 連風
2.烤盤略掃牛油
3.蛋白中速打至起泡，逐少加入檸檬汁，然後分三次加入糖，每次約12 g；用高速直打至蛋白提起見尖端狀
4.另盆打蛋黃，直至淡白蓬鬆
5.將1/3蛋白輕手刮入蛋黃糊中，然後將混合物快速輕手拌入其餘蛋白內
6.將混合物倒入烤盆中，不用抹平，也不用搖盆
7.放入210°C 帶風烤箱烤4-5分鐘，調低至180°C 烤5分鐘，再調低至160°C 多烤5分鐘或直至烤熟
提示：
1 我全程用帶風烤溫，如烤箱沒連風，可調高烤溫10°C 或適量延長時間
2.各烤箱溫度有所不同，如果初次烤，最好留意高溫下蛋白面上色情況，不可烤焦
蛋白 4 pc
蛋黃 4 pc
糖 36 g
檸檬汁 2 tsp
做法：
1.預熱烤箱 210°C 連風
2.烤盤略掃牛油
3.蛋白中速打至起泡，逐少加入檸檬汁，然後分三次加入糖，每次約12 g；用高速直打至蛋白提起見尖端狀
4.另盆打蛋黃，直至淡白蓬鬆
5.將1/3蛋白輕手刮入蛋黃糊中，然後將混合物快速輕手拌入其餘蛋白內
6.將混合物倒入烤盆中，不用抹平，也不用搖盆
7.放入210°C 帶風烤箱烤4-5分鐘，調低至180°C 烤5分鐘，再調低至160°C 多烤5分鐘或直至烤熟
提示：
1 我全程用帶風烤溫，如烤箱沒連風，可調高烤溫10°C 或適量延長時間
2.各烤箱溫度有所不同，如果初次烤，最好留意高溫下蛋白面上色情況，不可烤焦
3 .烤疏乎里全程烤箱門要關上
4. 請用冷加大雞蛋
5. 此食譜是微甜，如要大甜，請多加糖
4. 請用冷加大雞蛋
5. 此食譜是微甜，如要大甜，請多加糖
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