What is the white wax in the souffle? What is the source of souffle?
What is the white wax in the souffle?
The white wax in the souffle is Xue Meiniang's skin. The main ingredients are glutinous rice flour, modified starch, sugar and so on. It is snowy white after baking. Xue Mei stuffed skin can increase the taste and layering of souffle, which is very chewy and has a little more flavor than traditional souffle. Crispy egg yolk is a traditional China pastry made of wheat, butter and egg yolk. In recent years, with the continuous upgrading of materials, souffle has gradually become a network celebrity product. There are many similarities between this practice and Su-style moon cakes. The traditional souffle is made of lard, but now more butter is used, which saves the trouble of cooking lard and improves the taste, making the souffle have a strong milk flavor.
The origin of souffle
The history of souffle begins with cakes. An ancient dim sum called SuBrei in Turkey may be a transliteration of Chinese "pastry", which basically points to the earliest birthplace of pastry: Central Asia. In the 7th century, during the Abbas dynasty, cakes were shaped. After occupying most of the Middle East, North Africa and West Asia, in 75 1 year, Arabs defeated the powerful Tang Empire in the Battle of Nehru, thus gaining a considerable area of cultivated land and opening the door to India in the South Asian subcontinent. Since then, wheat flour originated in Central Asia met with butter, syrup, nuts, cheese, cinnamon and other auxiliary materials and spices, all of which were born at that time. /kloc-In the 3rd century, the Ottoman Empire inherited the mantle of the Arab world and began to invade eastern and southern Europe in the Christian world, where cakes were brought. Later, with the rise of Europe, the colonial wave of great navigation came, and cakes were brought to the world by Europeans.
Do you make souffles with lard or butter?
Each has its own advantages. The effect of making cakes with lard is a common technique in various snacks. The traditional production technology of egg yolk pastry is also to make pastry with lard. The finished product made of lard is crisp and soft, which melts in the mouth, better than butter to make cakes, and lard is cheaper than butter. But the egg yolk cake made of lard has a little lard flavor, which is not good for halal people who don't like the taste of lard. Butter can be used instead at this time. Although its shortening effect is weaker than lard, the finished product tastes like milk and tastes creamy and crisp. Although lard and butter are both animal oils, lard is a saturated higher fatty acid glyceride extracted from pig fat, and its fat content is relatively high. 100g lard contains 99.6g of fat and only 0.2g of water, while butter is made from milk. After the fresh milk is stirred, a part of water is filtered out from the thick substance on the upper layer, and its fat content is relatively low, which is butter 100g.
What's the harm of eating too much souffle?
1, hyperlipidemia, hypercholesterolemia: Too much fat in egg yolk, especially high cholesterol content, can be absorbed into the blood by the human body after ingestion and deposited on the blood vessel wall, which can form thrombus and block blood vessels for a long time;
2, fatty liver: there is a certain upper limit for the daily protein required by the human body. The excess protein is converted into glycogen by the liver, which can be converted into fat for a long time, causing obesity and even fatty liver;
3, indigestion: egg yolk is not easy to digest after eating too much, slow digestion in the gastrointestinal tract, long-term retention, can cause abdominal distension, belching and other gastrointestinal discomfort symptoms. Therefore, it is recommended to eat egg yolk in moderation, and you can eat 1-2 eggs a day, while people with relatively poor liver and kidney function are not suitable for eating egg yolk, so as not to increase the burden on organs.