Soufflé

Definition:
The word soufflé is derived from the verb “souffler” in French which means to blow or puff up. Soufflé can be sweet or savory. Every soufflé is made from 2 basic components; a base of flavored cream sauce and beaten egg whites. It can be categorized as Hot Soufflé and Cold Soufflé.
** Hot (Baked) Soufflé :
A baked soufflé is a light baked dessert made mostly with egg yolks and beaten egg whites combined with various other ingredients for flavor such as : fish , cheese or fruit .During cooking, the air trapped in the egg whites expands and increases the volume of the preparation, which must be served immediately, before it collapses.
How to make a Baked Basic Soufflé :
 Firstly, melt butter in a heavy saucepan. Once the butter has melted, sprinkle over a spoon of flour to make a roux. It’s important to cook the roux for a few minutes to get rid of any floury tastes. Then stir for a while until it starts to change to little color,......

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Title: Souffle
Approximate Word Count: 651
Approximate Pages: 3 (250 words per double-spaced page)

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