Soufflé ( red bean paste)

1. Appearance: The exterior is fluffy like snow, plump and round, resembling a cloud enveloping the red bean paste filling.   2. Color: The meringue develops a white to pale golden hue after frying, with lightly caramelized surface patterns.   3. Aroma: A harmonious blend of egg fragrance and sweet bean paste, complemented by subtle toasted notes from frying.   4. Texture: Crisp yet slightly chewy outer layer that melts in the mouth, contrasted with a smooth and velvety red bean filling that's sweet without being cloying.   5. Technique: Hand-whipped egg whites reach stiff peaks before encasing the bean paste, followed by low-temperature frying to set the shape, demonstrating meticulous craftsmanship.   6. Serving Suggestions: Traditionally sprinkled with granulated sugar or powdered sugar, often paired with light tea to balance richness. Modern variations may incorporate fruit compotes or sauces. 7.With sweet bean paste as the filling,…

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