- milk — 150 ml
- large egg — 3 pcs.
- salt — pinch
- flour — 40 g
- 100 g pumpkin
- 5 g starch
- sugar — 1 tbsp.
- butter — 40 g
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Pumpkin — one of the most picturesque vegetables. Round, smooth, bright and brilliant — such we are.
Pumpkin dishes are very popular all over the world. In Europe, pumpkin soup is cooked, casseroles are prepared,.
Unfortunately, souffles always quickly settle, such is their property.
Delicious! But when she got out of the oven, they settled hard (
If you barely touch the surface of the soufflé and feel that it is thick, but slightly trembling in the middle, then the soufflé is ready. Ideally, it should be slightly moist, creamy inside and dry and dense outside.
If you want a drier soufflé, you can leave it in the oven a little longer, but not for long: it can fall off.
Today she cooked with her son. But added a little more apple puree (40 g), and pumpkin reduced. Son delighted!
Said: "Here is this yummy!" But it seems to me that it turned out raw. I think that it can be cooked longer, 30-40 minutes, so that it can be cooked. Since in 20 minutes, only a crust was baked, it became golden in color.
And inside the souffle was completely wet. Everything was done according to the recipe, the temperature and time observed in the preparation.
After baking, after a while, the soufflé in a formaochka has dropped by about 0.5 mm, which is considered quite natural.
Maybe you need to bake it longer than 20 minutes?
In combination with homemade yogurt and sprinkle with a little cinnamon — unreal tasty !! [IMG] http://s020.radikal.ru/i714/1312/d3/e09bbfb4605b.jpg [/ img]
yes, everything is as in the picture! very tasty! everything is important according to the recipe)
It tastes delicious and airy.
That’s just how to get it out of shape? probably it was necessary to let it cool down well, but I immediately turned it over, it was lagging behind well, only it flattened into a pancake. but it tastes numb. I will try again.
I was preparing the souffle in a simple form for the pie, before serving it was cut in batches and sprinkled with powdered sugar, very tasty and beautifully turned out :)) thanks for the recipe!
Maybe because it was the first time that she was cooking pumpkin dessert (I didn’t like (((
Very delicate soufflé.
And my husband about the children ate with pleasure! Thanks for the recipe, take note
Thanks for the attention!
The recipe is already fixed. Administrator
Guest, milk 150 ml, eggs 3 pcs. Thank you for your comment
It is not clear how many eggs, milk. Please specify all proportions
We liked this souffle very much, and I have already made it many times.
Just add cinnamon and a bit of cardamom.
But I don’t bake pumpkin, but I cut slices 1 cm thick and fry over low heat on plum oil.
The souffle should settle a little, this is normal.
It turned out very tasty and delicate soufflé. Milk went somewhere 3/4 cup.
The form, even silicone, must still be oiled, it is desirable that the soufflé should also be served in it.
As she did not try, the soufflé still settled a little in the foma.