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A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means to “breathe” or “to puff”.
舒芙蕾，或称作蛋奶酥，是一种源自法国的甜品，经烘焙后质轻而蓬松。主要材料包括蛋黄及经打匀后的蛋白。Soufflé一词来自法语中一个动词souffler的过去分词，意思是“使充气”，或简单地指“蓬松地胀起来”。
Soufflés are typically prepared from two basic components：
1. a flavored cream sauce as the base
2. egg whites beaten to a soft peak
每份舒芙蕾都由两种基本元素组成：
1.添加了香味的奶油酱做成的底部。
2.打匀了的蛋白。
The base provides the flavor and the egg whites provide the “lift”， or puffiness to the dish. Foods commonly used to flavor the base include cheese， chocolate， banana， lemon or other fruits. Some preparations also include adding some sugar. After being cooked， a soufflé is puffed up and fluffy， and it will generally fall after 5 or 10 minutes， so you better eat it right away！
底部提供了整个食物的味道，而经打匀后的蛋白则容纳空气以提供膨胀的空间。常用于底部的食品有奶酪、巧克力、香蕉、柠檬或各式水果。有时候还会加上相当分量的糖。离开焗炉的舒芙蕾会蓬松及胀起，在摆放5～10分钟后就会慢慢沉下来，所以应即刻食用。
（After reading this， can you try to make a soufflé for yourself？）
Aka改编
舒芙蕾，或称作蛋奶酥，是一种源自法国的甜品，经烘焙后质轻而蓬松。主要材料包括蛋黄及经打匀后的蛋白。Soufflé一词来自法语中一个动词souffler的过去分词，意思是“使充气”，或简单地指“蓬松地胀起来”。
Soufflés are typically prepared from two basic components：
1. a flavored cream sauce as the base
2. egg whites beaten to a soft peak
每份舒芙蕾都由两种基本元素组成：
1.添加了香味的奶油酱做成的底部。
2.打匀了的蛋白。
The base provides the flavor and the egg whites provide the “lift”， or puffiness to the dish. Foods commonly used to flavor the base include cheese， chocolate， banana， lemon or other fruits. Some preparations also include adding some sugar. After being cooked， a soufflé is puffed up and fluffy， and it will generally fall after 5 or 10 minutes， so you better eat it right away！
底部提供了整个食物的味道，而经打匀后的蛋白则容纳空气以提供膨胀的空间。常用于底部的食品有奶酪、巧克力、香蕉、柠檬或各式水果。有时候还会加上相当分量的糖。离开焗炉的舒芙蕾会蓬松及胀起，在摆放5～10分钟后就会慢慢沉下来，所以应即刻食用。
（After reading this， can you try to make a soufflé for yourself？）
Aka改编