Cooking Mama World recipe

g
[g] denotes weight, 100g is roughly 3.5 oz.
ml
[ml] denotes volume, 1 fl oz is roughly 30 ml (29.57ml).
1.Put in
First,make the base dough. Put egg yolks and sugar(1)-40g in a bowl.
2.Stir
Stir with a hand mixer at low speed.
3.Stir
Gradually increase the speed and mix.
* Stir well until it turns creamy
4.Put in
Add vanilla extract.
5.Put in
Sift the weak flour into the bowl.
6.Put in
Add milk while mixing with the hand mixer. Add in 3 to 4 batches.
*Be careful not to splash that.
7.Stir
When it turns a smooth cream color and foams,stop the hand mixer.
8.Simmer
Put the dough into a pot and simmer over low heat.
*It tends to harden,so keep mixing with a spatula to prevent lumps.
9.Simmer
Once the water has evaporated and the mixture has become a smooth paste,turn off the heat.
*The base dough is ready.
10.Stir
Make the meringue. Put the egg whites in a bowl and mix with a hand mixer.
11.Put in
Once the egg whites are foamy,add sugar(2)-30g.
12.Stir
Continue mixing with the hand mixer. Stir until it becomes a smooth milky white and the meringue is ready.
13.Put in
Add the first dough and the meringue.
14.Stir
Stir gently with a spatula,cutting motion.
*Once well mixed,the dough is ready.
15.Spread
Spread the inside of the cocotte mold with butter.
16.Pour
Pour the dough into the cocotte mold. Fill it to full.
17.Make shape
Run your finger around the edge of the mold to remove the dough.
*When baked,the edges of the mold won't burn and the souffle will rise nicely.
18.Bake
Place the mold on a tray and place in an oven preheated to 170 degrees Celsius. Bake at 170 degrees Celsius for about 20 minutes and it's done.