[為食派] 梳乎厘(舒芙蕾) Soufflé

[@letsbakelove3463]

梳乎厘給人感覺高貴優雅。除了Tiramisu, 心太軟之外, 梳乎厘都可稱得上是甜品中浪漫的標記。還不是被那像是魔術般的過程而著迷, 慢慢的升高, 看見它升到蓬蓬的時候真的會讓人大叫, 滿足感十足。不複雜可是也不容易, 但只要每個步驟做得仔細精準, 梳乎厘不一定要到餐廳才吃到, 在家中一樣可以! Souffle, so elegant, so delicate, so romantic. Watching it rising up like magic is probably one of the reasons why many bakers enjoy making it. It is a very rewarding dessert with moderate level of skills. Once you get the hang of it, you will be addicted to keep making more and more. For me, I like to bake it when I want to give my guests a warm surprise. =) 鐘意可以Subscribe, like同follow我facebook同instagram! Enjoy watching the recipes, feel free to subscribe and like this video, I am on facebook and instagram as well if you would like more updates! Thanks for watching!

[@ユキ-r2n]

請問可以用其他烤吗？家裏没有焗爐...

[@johnnyangel3806]

+Sammi Ng bbq

[@張張偉成]

刷子把奶油往上刷有什麼作用嗎? 不是加熱奶油就融化了? 跟蛋糕體往上有關係嗎?

[@柯芽菜]

+張張偉成 沒刷奶油的話麵糊會黏在模具上，邊緣的麵糊熟了就黏住了，裡面的麵糊要繼續膨起來就會受到阻礙

[@lanlansu1645]

好棒！

[@robinmeade7573]

I have to say it came out sublime! So mussy and fluffy inside! Just wow! I almost screwed it up when cooking it all together! You REALLY have to be careful. I didn't notice but it started turning into "noodlee dough" sort of consistency right in the middle where I was stirring the least I assume, but I caught it at the very last moment, took it off the heat and managed to even everything out. It still didn't go without issue after that. Then when I added the egg whites all together the consistency again looked like it's curdling but I just mixed it all together as best as I could, hoping it works out and it did! The end result is really stunning! THANK YOU!

[@kamanlam1394]

超甜，甜到不得了，已經減糖了都很甜

[@ppw8716]

Thanks for letting us know. I thought so just watching how much sugar.

[@ppw8716]

That’s 65 g of sugar total plus the powdered sugar sprinkled on top. It’s a bit much for me. I know it’s dessert.

[@sibiachaveznogueira1813]

excelente....👏👏👏👏es un arte en tus manos....delicioso😊...pero no está en español,😕 ojalá pudieras traducir los ingredientes y cantidades para poder hacerlo...besos.😘.. excelente vídeo 👏👏👏👍😉

[@chank7180]

落得太多糖啦

[@壞壞-b1f]

餓慘了 可以加一點萊姆酒感覺吃下去會超開心的 看他慢慢升起來真的是很治癒☆

[@TheSusan9481]

Hi 老师请问要买多大的烤碗呢？

[@bhaswatiroychoudhury5515]

DCan these be prepared beforehand and be baked before serving?

[@Grace-ue5oq]

多謝你分享!! 多謝你教識我做梳乎厘😊影片做得好好，好詳細👍👍

[@letsbakelove3463]

多謝你的讚賞! 希望越做越好! :)

[@tung______6223]

4:17個到用保鮮膜緊貼著，要放係雪櫃要幾耐

[@cyrusphone2012]

tung ______ 其實只需放在冰箱約半小時即可

[@karmanchan3516]

請問蛋麵糊可能攪拌太耐起了筋及太杰怎樣補救

[@maple2502]

请问有什么方法不塌？

[@joebees1481]

missevabakes in your recipe you call for 125 ml of milk (4.2 us oz) but in the video you pour 8 us oz of milk into your measure cup. How many us oz of milk do you call for please? Thank you.

[@chamomilebliss]

hello,how long does it takes to bake this if i were to use an airfryer?

[@小小小厨房]

两个小模具放了70g糖， 平均一个35g糖，是不是太多了？？

[@jackiep.6043]

thanks for sharing. My only question " why you have to you use your finger around inside the edge? " can you use something else? what the different if you use spatula rather than finger tip? ".. thanks

[@adilalongkumer1712]

Jackie P. it's so that the soufflé will rise evenly and beautifully.

[@jackiep.6043]

Adila Longkumer thank you

[@masatoyikeda]

其實就是 做卡士達醬 一樣 只是把做卡士達剩下的蛋白打企身 再加入卡士達醬 再焗😂😂😂😂😂

[@marypicho6]

Gracias ¡¡¡¡¡ TDO LINDO , pude traducir con el google

[@aurorajuliet807]

教程好专业～喜欢

[@cherontang]

Hi, which layer in oven to place the tray ? Using up and down heat and with fan ?

[@李軒逸-c7e]

沒打蛋器的朋友可以裝進袋子 搖晃 比手打來的快 只是不能有水分

[@letsbakelove3463]

+軒軒 有創意!

[@lu-ss5pr]

真的嗎？會打發？？真的假的！！！？

[@江晴鸭]

儒 lu 可以啊

[@江晴鸭]

儒 lu 看过别人做过

[@srx6310]

你的影片後製 很棒 謝謝分享

[@letsbakelove3463]

+Srx 黃 謝謝!

[@wingwing85]

請問雞蛋要室溫還是冷凍後用呢？

[@官闽芳]

你好，为什么会从旁边爆出来呢？凉后爆出来的地方就下塌了？

[@嚴子倩-j4e]

舒芙蕾是放在烤箱的下層還中層呢？

[@nelson6705]

请问做了后，可以放几天吗？

[@letsbakelove3463]

+Nelson Lai 不行啊~ 梳乎厘需要趁熱享用! 很快會塌不來, 一定要新鮮出爐立刻的吃~

[@chinglam7932]

不用預熱？

[@huiychan1112]

妳好 请问是用上下火 中层 烤吗？

[@philipjfry5523]

Hi, thanks for the recipe, it's great! what should I add to make 5-6 soufflés ?

[@letsbakelove3463]

You can try tripling the recipe

[@a900190]

請問上火跟下火應該各調幾度比較適合呢?

[@tinazhou5414]

请问黄油可以用普通的植物油代替吗

[@johnnyangel3806]

Love your video, hope to see you in masterchef

[@letsbakelove3463]

thanks!! haha I still have lots to improve on~

[@chingchingleung3131]

請問這分材料是可做多少杯？

[@mmyccxx5334]

2杯

[@yannie8808]

hi 我想問下朱古力梳乎厘係咪可以跟翻你呢個recipe整？

[@cindylo3077]

What size the mold did u use?

[@letsbakelove3463]

3.5 inches in diameter , 2 inches high

[@wingyeelee750]

2:55 請問那塊牛油以外的是什麼？

[@letsbakelove3463]

溶了的牛油, 我只是沒拍整個溶牛的過程

[@sonojab]

下面火吗？还是都面

[@abbieliang8505]

你好，我想问如果一次做6个分量。是否这个材料分量乘3就可以呢？

[@tokaren5905]

+Abbie LIANG 是的。但也是視乎模具大小

[@chloeleung2700]

你好！請問做好的麪糊可以放多久？

[@tokaren5905]

+Chloe Leung 一天左右吧，因製作期間有很多細菌。

[@chingchingleung3131]

這做出多少份量？

[@太允餒]

麵糊要在冰箱裡面放多久錒?!分鐘?小時?

[@letsbakelove3463]

+太允餒 完全冷卻就可!

[@chloelee4647]

請問做甜品用什麼生產地的蛋效果更好?

[@a-ding4553]

你就去找有機的更好....==

[@yi1161]

新鮮的蛋即可

[@海雲-s3g]

我唔明白點解焗完出嚟，梳乎厘很快用掉。 中間位置斷了一節

[@CookingwithJanice]

Perfection😍

[@letsbakelove3463]

+Cooking with Janice Thanks Janice! :)

[@charliessos]

感謝妳提供如此詳細的作法 看得我都肚子餓了 想請問一下 牛油的部份~可改用植物性奶油再替代嗎？ 因為我是素食主義者 麻煩請說明一下~謝謝

[@letsbakelove3463]

+翔之月顏 感謝你觀看, 植物性奶油的熔點跟牛油不同, 可以試一下但製成品可能有差啊~

[@min-mq6mb]

翔之月顏 素食者应该不吃鸡蛋，所以找鸡蛋代替品比较重要

[@stonema1000]

成功左，謝謝分享。

[@yungkong7350]

謝謝'今天'准備試整'😋

[@Applepie-ph5ey]

請問入烤箱內要預熱嗎？ 因為我烤出來內部還是有點濕濕的

[@KenTai110]

+吳芊妘 = =進烤箱烤的東西基本上都要預熱

[@張之瀚]

請問一下如果沒片中的模具可以用鋁製的??

[@dsl925]

+張之瀚 只要够硬度,能让面糊往上发起,不向横就什么模具都可以.

[@芷萱-r8m]

牛奶使用鲜奶是一样的吗？

[@cyrusphone2012]

萱芷 這是(費)問題嗎～🙈 😄😄😄當然是一樣 本人認為鮮奶比較健康

[@糖星球]

請問雪的意思是冰凍嗎

[@qingyunhuang2386]

二喜 是的

[@スパチャ垢]

Could you tell my the BGM? Thanks

[@51625hello]

請問模具是幾公分呢？

[@letsbakelove3463]

直徑大約是九公分

[@yanyan723]

可以用纸杯吗？

[@江晴鸭]

哈 哈 纸杯考得不均匀，会有一部分湿湿的

[@江晴鸭]

哈 哈 建议你去看看tinrry的“熔岩蛋糕”那集

[@東秉劉]

好棒

[@hueyyoouchiu1385]

可以用杯子代替模具吗？

[@cyrusphone2012]

周泋攸 ok

[@古殤月]

請問為什麼我烤出來的中間只剩了一半的水糊狀物？

[@k.p0007]

那是因為還沒完全烤熟吧？每個焗爐都有少許差別，要自已再拿捏一下時間或火力

[@ya19930923]

會不會是妳烤箱沒有先預熱到所需的溫度?

[@clarysl18]

se ve muy rico! pero no lo tienes en español!

[@AncalimaArashi]

Your recipe was so easy to follow! Unfortunate I think I might have done something wrong because it tasted a bit like scrambled egg. Still lovely though!

[@letsbakelove3463]

+AncalimaArashi Thanks for trying it out! =) How did the inside turn out?

[@AncalimaArashi]

+為食派 Let the pig eat It was mostly smooth but with a bit of texture. Which might explain why it tasted a bit like scrambled eggs :)

[@adelaidewachsmuth445]

請問放冷藏的時間是多久呢？

[@霜櫻-e2e]

最好趕快吃，舒芙蕾不能久放，不然它會塌下來，味道也會變喔

[@霜櫻-e2e]

放冰箱的話也要等它冷吧？你在等它冷時，它也扁的差不多了

[@cyrusphone2012]

賴柔伊 根據我的經驗 半小時其實已經很多

[@陳詩軒-h4z]

牛油可以換成奶油（黃油）嗎？

[@tokaren5905]

+anshaw anshow 是同一樣的東西拉~叫法不同

[@sun200]

可以用面粉

[@adawong2184]

可唔可以用整蛋糕嘅模具？

[@cyrusphone2012]

Wong Yeelam 版主似乎唔會覆人😂 如果要用整蛋糕嘅模具 咁可能中間會半熟或者好似冇焗過咁 焗爐嘅熱力可能傳遞唔到去中間 而且你要有個心理準備要用好多嘅料 不過到最後只有頂層和側邊可以吃 如果你喜歡軟淋淋，濕濕的的口感就 照焗啦😂😂😂

[@issacmiria1632]

看了厨艺大师来看这个的。

[@letsbakelove3463]

謝謝觀看!

[@吳禹蓓]

烤箱要預熱幾度 多久?

[@letsbakelove3463]

一般大約15分鐘

[@minzhou8889]

方子不错，但感觉稍微甜了一点，下次减糖再试试(⑉°з°)-♡

[@珊-o5u]

發起來的時候餡料流出來是什抹原因

[@pei1505]

因為沒有烤熟吧

[@cyrusphone2012]

珊 說真的 其實混合物只需倒至七成滿 版主這樣做其實很 *危險* 的

[@黨元]

用中筋面粉得嘛

[@deitybear]

請問用植物油可以做嗎??因為吃素食

[@Lssttt-q9u]

為什麼會滿瀉？

[@james-n-g731]

牛油能用無鹽牛油？

[@dsl925]

+James-n-g 就是用无盐牛油的吧,做甜品很少用有盐的

[@james-n-g731]

thx

[@江晴鸭]

dsl925 盐通常都自己加

[@喔-t3o]

蕾姆 最好 沒常識

[@blessingself]

上下火？還是只是上火？

[@p4revlones347]

Jami it's delicious thank you 👌

[@林長毅-d2y]

烤杯的尺寸?

[@letsbakelove3463]

直徑大約9公分

[@cookingladycheese6657]

NICE

[@daveheel]

this is such a fussy french dessert.

[@reginacoelimacieldepaula5247]

👍🏼👍🏼👏🏼👏🏼🌻😉

[@今生只嫁前線巴]

請問您是香港人嗎？

[@letsbakelove3463]

是啊

[@江晴鸭]

為食派 Let the pig eat 我也是~

[@kevinlai4557]

今天試整左，好味。不過，我焗完後佢會淋番落去，中間會凹落去，點解會咁？

[@cyrusphone2012]

Kevin Lai 梳乎厘本身係膨脹化嘅甜品 多啲熱氣開始走，開始變凍嘅時候 佢自然會凹返落去 所以梳乎厘一定要 *趁熱食* ❤❤

[@min-mq6mb]

Cyrus Li ／

[@pinmei8646]

可以用烤盘吗

[@letsbakelove3463]

烤盤會太大, 一般梳乎厘都是用這個

[@xiDxi]

戚风？

[@TheSakechi216]

差很多

[@gerleable]

beautiful! Thank you for sharing your video. How if you put blueberry jam in the middle? I will try it. Thank you again. :-)

[@leelamcheng7788]

可唔可以唔雪蛋黃混合物？

[@letsbakelove3463]

唔可以

[@stephaniec1838]

蛋有大小，有重量嗎？

[@cyrusphone2012]

Stephanie Zheng 用普通的就可😂😂😂 蛋越大，做出來的分量越大 而且蛋白的口味會比較香

[@kakakitchens6533]

Can i use other molds?

[@letsbakelove3463]

It's best to use ramekins to make souffle so it can rise up perfectly straight

[@wilsonlim6677]

@@letsbakelove3463 what size ramekins you use? as in ounce?

[@jacqueline02081983]

u r so good.

[@letsbakelove3463]

+Jacqueline Lin Thanks Jacqueline! But if I can make, anyone can make it =)

[@letsbakelove3463]

+為食派 Let the pig eat make it *

[@jacqueline02081983]

I wish I can do it. And I will try. Hope I can show u my lovely souffle.

[@letsbakelove3463]

+Jacqueline Lin You can! I am looking forward to that =D

[@zijiandong6782]

请问你的磨具是多少ounce的？谢谢！

[@jianguo4210]

請問您使用的瓷碗是10.5（直徑）公分的嗎？

[@江晴鸭]

郭建耘 9

[@LaiLai-js512]

約蛋撻大

[@wanjingchong6227]

请问牛奶和面粉需要多少g

[@letsbakelove3463]

+Wan Jing Chong Hello, 影片下面的資料欄有寫啊! 份量:2-3 個 材料: 蛋 3 隻 牛油 28克 牛奶 125毫升 低筋麵粉 20克 糖 40克 糖 25克 (加入蛋白中) 糖粉少許 (装飾用) 塗模具需要: 少許糖及牛油(室温)

[@yarensu5702]

dadı soufflee

[@willyng7037]

souffle made with flour are so out.

[@tianjingkuang5246]

Do we have to add flour? Does it affect how it taste or look?

[@tiffanywu578]

我用180度 烤20分鐘 都還沒熟

[@cyrusphone2012]

Tiffany Wu 首先要睇下究竟梳乎厘有冇膨脹到 如果有中間有啲濕濕哋係正常嘅 如果你真係唔鍾意隻口感 就唯有焗耐啲囉~😂

[@白J-e5l]

1.09秒是韓國烤肉醬刷子

[@pplhk3398]

滿瀉了😭

[@letsbakelove3463]

是焗時滿瀉嗎?

[@pplhk3398]

+為食派 Let the pig eat 是😭

[@alexwuerataiwan]

好難喔

[@letsbakelove3463]

也不是啦~

[@adawong2184]

請速回

[@nelson6705]

请问做了后，可以放几天吗？

[@tokaren5905]

+Nelson Lai 包保鮮紙冷藏，可放約兩天。不會吃壞人，但口感跟剛出爐完全不一樣哈哈xd

[@chinglam7932]

不用預熱？

[@cyrusphone2012]

Chui Sandy 要preheat