souffle

简明释义

英[ˈsuːfleɪ]美[suːˈfleɪ]

n. 吹气音；[临床] 杂音

英英释义

单词用法

同义词

反义词

例句

1.Use parchment paper to wrap around the souffle dishes, making sure that the paper extends 5 cm (2 inch) above the rim. Secure the collars firmly by tying with kitchen string.

用烤盘纸在每个烤碗外围一圈，高度要超过烤碗5厘米左右，用棉绳把烤盘纸固定住。

2.A portentous souffle that never truly rises.

一部自命不凡的杂凑，不可能真正成功。

3.Butter souffle dish and dust with sugar in, chill in fridge.

在焗碗内涂上牛油和洒上糖，放在冰箱中。

4.Making a souffle is like a kiss on the first date: it's easy to get wrong, but getting it right really impresses women.

制作舒芙蕾就像初恋中的初吻：它是件很容易办砸的事，不过一旦成功就万事大吉了。

5.Dishes such as the cheese souffle have been on the menu since the beginning.

乳酪蛋奶酥这样的菜肴从一开始就出现在菜单上。

6.It could be a make-do ball to throw for a dog. It could be raw, or cooked, or covered in toffee, or made into a pie or served up as a souffle.

它可以是生的，熟的，包在太妃糖中做馅，或是做成一个馅饼或作为一个蛋奶酥端上桌。

7.This app is about dessert making. Recipes include green tea chiffon cake, ice creams, sweet soups, orange souffle, raspberry cheesecake, etc.

本软件教授各色的甜品制作，包括抹茶雪纺蛋糕、雪糕、糖水、香橙舒芙蕾、覆盆子芝士蛋糕等，内容丰富而实用。

8.The chef prepared a delicious souffle 舒芙蕾 for dessert that was light and airy.

厨师为甜点准备了一道美味的souffle 舒芙蕾，轻盈而蓬松。

9.For brunch, we decided to make a cheese souffle 奶酪舒芙蕾 that paired perfectly with our salad.

我们决定做一个奶酪souffle 奶酪舒芙蕾，与我们的沙拉完美搭配。

10.He was nervous about making his first souffle 舒芙蕾, fearing it would collapse.

他对制作他的第一个souffle 舒芙蕾感到紧张，担心它会塌陷。

11.The chocolate souffle 巧克力舒芙蕾 was rich and decadent, melting in my mouth.

巧克力souffle 巧克力舒芙蕾丰富而奢华，在我嘴里融化。

12.She watched as the souffle 舒芙蕾 rose beautifully in the oven.

她看着souffle 舒芙蕾在烤箱中优雅地升起。

作文

In the world of culinary arts, few dishes are as revered and challenging as the classic French souffle. This delicate and airy dish is a testament to the skill and precision required in cooking. A souffle can be both sweet and savory, making it a versatile choice for any meal. The word souffle itself comes from the French verb 'souffler', which means 'to blow' or 'to puff'. This etymology perfectly captures the essence of what a souffle is: a light, fluffy dish that rises beautifully in the oven, creating a delightful texture that melts in your mouth.Creating a perfect souffle requires a deep understanding of the ingredients and techniques involved. The base of a souffle typically consists of a flavorful mixture, such as cheese for a savory version or chocolate for a dessert variation. This base is then combined with beaten egg whites, which are whipped to soft peaks. The incorporation of these egg whites is crucial; it is what gives the souffle its signature lift and airy quality. When baked, the heat causes the air trapped in the egg whites to expand, resulting in a magnificent rise.However, the beauty of a souffle is not just in its appearance. It is also about the experience of eating it. When you break the surface of a freshly baked souffle, the steam escapes, releasing a rich aroma that tantalizes the senses. The first bite reveals a creamy interior that contrasts with the slightly crisp outer layer. Whether it’s a cheese souffle served as an appetizer or a chocolate souffle enjoyed as a decadent dessert, each mouthful offers a unique blend of flavors and textures that is truly unforgettable.Despite its reputation for being difficult to master, anyone can successfully create a souffle with practice and patience. Many chefs suggest starting with a simple recipe before experimenting with more complex flavors. The key is to ensure that the egg whites are whipped to the right consistency and that they are folded into the base gently, preserving the airiness that is essential for a successful souffle.Moreover, timing is critical when baking a souffle. It should be served immediately after baking, as it will begin to deflate shortly after being removed from the oven. This fleeting nature only adds to the allure of the souffle; it is a dish that must be savored in the moment.In conclusion, the souffle is more than just a dish; it is a celebration of culinary technique and artistry. Its ability to evoke joy and admiration makes it a beloved staple in French cuisine and beyond. Whether you are a seasoned chef or a novice in the kitchen, mastering the souffle can be a rewarding endeavor that enhances your cooking repertoire. So, the next time you find yourself in the kitchen, consider trying your hand at this exquisite dish and experience the magic of the souffle for yourself.

在烹饪艺术的世界中，经典法式souffle是少数被尊敬和具有挑战性的菜肴之一。这道精致而轻盈的菜肴证明了烹饪所需的技巧和精准。souffle可以是甜的也可以是咸的，使其成为任何餐点的多功能选择。单词souffle本身源于法语动词'souffler'，意思是'吹'或'膨胀'。这个词源完美捕捉了souffle的本质：一种轻盈、蓬松的菜肴，在烤箱中美丽地上升，创造出令人愉悦的口感，仿佛在嘴中融化。制作完美的souffle需要对所用的食材和技术有深入的理解。souffle的基础通常由一种有味道的混合物组成，例如咸味版本的奶酪或甜点版本的巧克力。然后将这基础与打发的蛋白结合在一起，蛋白被打至软峰。将这些蛋白轻轻折叠到基础中是至关重要的；这就是赋予souffle标志性升起和空气感的原因。当烘焙时，热量使蛋白中捕获的空气膨胀，导致惊人的上升。然而，souffle的美不仅在于它的外观。它还关乎吃的体验。当你打破新鲜烤好的souffle的表面时，蒸汽逸出，释放出诱人的香气，挑逗着感官。第一口揭示了奶油般的内心，与略微脆皮的外层形成对比。无论是作为开胃菜的奶酪souffle还是作为奢华甜点的巧克力souffle，每一口都提供了独特的风味和口感的组合，令人难以忘怀。尽管它以难以掌握而闻名，但任何人只要耐心和练习，就能成功制作souffle。许多厨师建议从简单的食谱开始，然后再尝试更复杂的风味。关键是确保蛋白被打至正确的浓稠度，并且轻轻地折叠入基础中，以保持成功的souffle所必需的空气感。此外，烘焙souffle时，时间也是关键。它应该在烘焙后立即上桌，因为它在从烤箱中取出后会开始塌陷。这种短暂的特性只增加了souffle的魅力；这是一道必须在当下品尝的菜肴。总之，souffle不仅仅是一道菜；它是烹饪技术和艺术性的庆典。它唤起的快乐和钦佩使其成为法式烹饪及其他地方的受欢迎主食。无论你是经验丰富的厨师还是厨房的新手，掌握souffle都可以是一个有益的努力，增强你的烹饪技能。因此，下次你在厨房时，可以考虑尝试制作这道精致的菜肴，亲自体验souffle的魔力。