Low gluten flour 65 grams Milk 90 grams
Eggs 2 Honey Appropriate amount
Lemon juice 2 drops White sugar 20 grams
Butter Appropriate amount
How to make sea salt milk soufflé Aesthetic Dessert—Sea Salt Milk Covered Soufflé Recipe Illustration 1

Step 1

Group photo^_^ Aesthetic Dessert—Sea Salt Milk Covered Soufflé Recipe Illustration 2

Step 2

Add egg yolk to milk Aesthetic Dessert—Illustration of How to Make Sea Salt Milk Covered Soufflé 3

Step 3

Add appropriate amount of honey and stir evenly Aesthetic Dessert—Sea Salt Milk Cover Souffle Recipe Illustration 4

Step 4

Sift in the low-gluten flour and stir evenly Aesthetic Dessert—Sea Salt Milk Covered Souffle Recipe Illustration 5

Step 5

Preheat the oven, put the butter into the mold and melt it in the ovenAesthetic Dessert—Sea Salt Milk Cover Souffle Recipe Illustration 6

Step 6

Add a few drops of lemon juice to the egg whites Aesthetic Dessert—Sea Salt Milk Cover Soufflé Recipe Illustration 7

Step 7

Beat the egg whites and add the sugar in three batches Aesthetic Dessert—Illustration of How to Make Sea Salt Milk Cover Soufflé 8

Step 8

Beat into a hook shape Aesthetic Dessert—Sea Salt Milk Cover Soufflé Recipe Illustration 9

Step 9

Add one-third of the meringue into the egg yolk liquid and mix quickly evenly Aesthetic Dessert—Sea Salt Milk Cover Soufflé Recipe Illustration 10

Step 10

Pour back into the remaining meringue and mix evenly Aesthetic dessert—Illustration of how to make sea salt milk-covered soufflé 11

Step 11

Pour into the mold (the mold is evenly covered with butter to prevent sticking) Aesthetic Dessert—Sea Salt Milk Covered Souffle Recipe Illustration 12

Step 12

Oven at 150 degrees Celsius for about 20 minutes (adjust according to your own oven) Aesthetic Dessert—Sea Salt Milk Covered Souffle Recipe Illustration 13

Step 13

Squeeze the cap on, garnish with lemon, blueberries, and mint leaves, and you're done! Pair it with a cup of peach frozen drink, it’s refreshing and perfect for summer! Cooking tips for sea salt milk soufflé

Recipe for sea salt milk cap: 100g whipping cream + 10g sugar + 1g sea salt + 50g thick yogurt