準備食材
Ingredients List
| Ingredients (食材) |
|---|
| 蛋黃 1顆 (1 egg yolk) |
| 白砂糖 10g (10g granulated sugar) |
| 玉米澱粉 10g (10g corn starch) |
| 蛋清 6顆 (6 egg whites) |
| 半顆檸檬 (Half a lemon) |
| 玉米澱粉 2g (2g corn starch) |
| 細砂糖 20g (20g granulated sugar) |
| 糖粉 (Powdered sugar) |
| 冰淇淋球 (Ice cream scoop) |
| Equipment (用具) |
|---|
| 攪拌碗 Mixing bowls |
| 打蛋器 Whisk or electric mixer |
| 烤碗（直徑15厘米） Baking dish (15cm diameter) |
| 烤箱 Oven |
步驟
Instructions
- 準備蛋黃糊
Prepare the Egg Yolk Mixture
分離蛋清和蛋黃。將1顆蛋黃與10克白砂糖攪拌均勻，再加入10克玉米澱粉攪拌均勻。
Separate the egg whites and yolks. Mix 1 egg yolk with 10g granulated sugar until well combined, then add 10g corn starch and mix well. - 準備蛋白霜
Prepare the Meringue
在6顆蛋清中擠入半顆檸檬汁（去腥），再加入2克玉米澱粉（讓蛋白霜更穩定）。分3次加入20克細砂糖，打發至小彎鉤狀態。
Squeeze the juice of half a lemon into 6 egg whites (to remove the fishy smell), then add 2g corn starch (to stabilize the meringue). Gradually add 20g granulated sugar in three batches, whisking until soft peaks form. - 混合蛋黃糊與蛋白霜
Combine the Egg Yolk Mixture and Meringue
取三分之一的蛋白霜，翻拌至蛋黃糊中，攪拌均勻。再將混合物倒回剩餘的蛋白霜中，翻拌均勻。
Take one-third of the meringue and fold it into the egg yolk mixture until well combined. Pour this mixture back into the remaining meringue and fold until evenly mixed. - 準備烤碗
Prepare the Baking Dish
將混合物倒入直徑15厘米的烤碗中。
Pour the mixture into a 15cm diameter baking dish. - 烘烤
Bake
將烤碗放入烤箱下層，以160度烘烤45分鐘（因烤箱差異，時間和溫度僅供參考）。
Place the baking dish in the lower part of the oven and bake at 160°C for 45 minutes (time and temperature may vary depending on the oven). - 撒糖粉與填冰淇淋
Sprinkle Powdered Sugar and Add Ice Cream
烤好後，立即在舒芙蕾表面撒上糖粉，然後迅速劃開表面，塞入冰淇淋球。
Once baked, sprinkle powdered sugar on the surface of the soufflé, then quickly cut open the top and insert an ice cream scoop. - 享受
Enjoy
享受冰火兩重天的口感，像是在吃綿密的雲朵。
Enjoy the hot and cold sensation, which feels like eating fluffy clouds.
教學影片
Video
影片逐字稿
Video Transcript
00:09
分離蛋清蛋黃
Separate egg whites and yolks
蛋黃1顆+白砂糖10g攪拌均勻
1 egg yolk + 10g granulated sugar, mix well
玉米澱粉10g攪拌均勻
10g corn starch, mix well
—
00:19
蛋清6顆 挤入半顆檸檬（去腥）玉米澱粉2g（蛋白霜更穩定）
6 egg whites, squeeze in half a lemon (to remove fishy smell), 2g corn starch (for more stable meringue)
分3次加入細砂糖20g，打發至小彎鉤狀態，蛋白霜做好了
Add 20g granulated sugar in three batches, whisk until soft peaks form
—
00:29
取三分之一蛋白霜，翻拌至蛋黃糊中，拌勻
Take one-third of the meringue and fold into the yolk mixture, mix well
再倒回剩餘的蛋白霜中，翻拌均勻
Pour back into the remaining meringue, fold evenly
倒入直徑15厘米的烤碗中
Pour into a 15cm diameter baking dish
—
00:42
因烤箱差異 時間溫度僅供參考
Due to oven differences, time and temperature are for reference only
烤箱下層160度45分鐘
Bake in the lower part of the oven at 160°C for 45 minutes
糖粉太激抖多
Sprinkle with powdered sugar
趁熱迅速劃開
Cut open quickly while hot
塞入冰淇淋球
Insert an ice cream scoop
冰火兩重天的口感像是在吃綿密雲朵
The hot and cold sensation feels like eating fluffy clouds
