<prompt> Soufflé e etsoa joang?nan  <response>: Instruction in English: How is a soufflé made? . Response in English: A soufflé is a light, fluffy dish made from a base of egg yolks and milk or cream, with whipped egg whites beaten into the mixture to create a rise. Heres a basic recipe for a cheese soufflé:Ingredients:- 2 tablespoons butter- 2 tablespoons all-purpose flour- 34 cup milk- 12 teaspoon salt- 14 teaspoon black pepper- 18 teaspoon cayenne pepper- 34 cup shredded cheese cheddar, gruyere, or swiss- 4 large egg yolks, at room temperature- 5 large egg whites, at room temperature- cream of tartar, for stabilizing egg whitesInstructions:1. Preheat oven to 400F 205C. Grease a soufflé dish with butter and sprinkle with grated Parmesan cheese.2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux, and cook for about 2 minutes.3. Slowly whisk in the milk, and continue cooking until the mixture thickens, about 2-3 minutes.4. Remove from heat and whisk in salt, pepper, cayenne pepper and shredded cheese until melted and smooth.5. Whisk the egg yolks in a separate bowl, and then whisk in the cheese sauce until well combined.6. In a clean bowl, beat egg whites with a mixer on medium speed until foamy. Add a pinch of cream of tartar and continue beating until stiff peaks form.7. Carefully fold the beaten egg whites into the cheese mixture until just combined, taking care not to deflate the egg whites.8. Pour the soufflé mixture into the prepared dish, and smooth the top. Run your thumb around the edge of the dish to create a small gap between the soufflé and dish, which will help the soufflé rise evenly.9. Place the dish in the oven, and immediately reduce heat to 375F 190C. Bake until the soufflé has risen and the top is golden brown, about 25-30 minutes.10. Serve the soufflé immediately, as it will begin to deflate shortly after being removed from the oven. . Response in Sesotho: Soufflé ke sejana se bobebe, se bonojoana se entsoeng ka motheo oa mahe a mahe le lebese kapa tranelate, ka makhooa a shapuoeng a shapuoa ka hara motsoako ho etsa hore a tsohe. Mona ke mokhoa oa motheo oa soufflé ea chisi: Lisebelisoa: - 2 tablespoons botoro - likhaba tse 2 tsa phofo ea morero - 34 senoelo sa lebese - 12 teaspoon letsoai - 14 teaspoon pepere e ntšo - 18 teaspoon pepere ea cayenne - 3 4 senoelo sa shredded cheese cheddar, gruyere, kapa swiss - li-yolk tse 4 tse kholo tsa mahe, mocheso oa motsoako - 5 mahe a makhooa a maholo, mocheso oa motsoako - tranelate ea tartar, bakeng sa ho tsitsisa makhooa a mahe Litaelo: 1. Preheat oven ho 400 F 205C. Tlotsa sejana sa soufflé ka botoro me u fafatse ka chisi ea grated Parmesan. 2. Ka sekotlolo se senyenyane, qhibiliha likhaba tse 2 tsa botoro holima mocheso o mofuthu. Hlatsoa ka phofo ho etsa roux, me u phehele metsotso e ka bang 2. 3. Butle-butle u phunye lebese, me u tsoele pele ho pheha ho fihlela motsoako o teteaneng, hoo e ka bang metsotso ea 2-3. 4. Tlosa mocheso me u phunye ka letsoai, pepere, pepere ea cayenne le chisi e shredded ho fihlela e qhibiliha ebile e boreleli. 5. Hlakola li-yolk tsa mahe ka sekotlolo se arohaneng, ebe u tšela ka hara sauce ea chisi ho fihlela e kopane hantle. 6. Ka sekotlolo se hloekileng, otla makhooa a mahe a nang le mixer ka lebelo le bohareng ho fihlela foam. Eketsa pinch ea tranelate ea tartar me u tsoele pele ho otla ho fihlela litlhōrō tse thata li thehoa. 7. Ka hloko phutha mahe a makhooa a otliloeng ka hara motsoako oa chisi ho fihlela o kopantsoe, u hlokomele hore u se ke ua senya mahe a makhooa. 8. Tšela motsoako oa soufflé ka sejana se lokiselitsoeng, me u boreleli holimo. Mathisa monoana oa hau o motona ho potoloha sejana ho theha lekhalo le lenyane lipakeng tsa soufflé le sejana, e leng se tla thusa soufflé ho phahama ka ho lekana. 9. Beha sejana ka ontong, me hang-hang fokotsa mocheso ho 375 F 190 C. Bake ho fihlela soufflé e tsohile me ka holimo e le sootho ka khauta, hoo e ka bang metsotso e 25-30. 10. Sebeletsa soufflé hang-hang, kaha e tla qala ho senya nakoana ka mora hore e tlosoe ka ontong. 