Luscious Soufflé – Dowan Blog

Although I’ve made soufflé so many times, I am surprised every time I make it again. Why on earth does this luscious and soft amazement exist?

There are usually two approaches to make the soufflé, one is making it as tiny pancakes and the other one is to bake with ramekins. You may choose according to your own preference or what tools you got in hand. Either way, the key to making a successful soufflé is the step of whisking the eggs. I’d like to show you how I make the soufflé which always makes my day.

First of all, prepare the following ingredients:

• All-purpose flour – 60g
• 4 eggs
• Milk – 50g
• Corn oil – 50g
• Sugar – 30g
• Cornstarch – 8g
• 2 Lemons, Zest of them and juice

Now, shall we start?

 1. Separate the egg white and yolks into 2 mixing bowls that are scrupulously clean and dry.

2. Mix in the 50g milk and 50g corn oil into the yolks and beat it evenly.

3. Mix the 8g cornstarch into the flour, then sieve them into the beaten yolks then mix them until combined.

4. With the mixer running at low speed, gradually pour in the lemon juice and sugar into the egg white to stabilize it, and mix until smooth.

5. Keep beating the egg white until soft peaks form.

6. Gently fold a third of beaten egg whites into the batter until incorporated. Then pour it into the remaining egg white and beat them until you have an airy mixture.

By now the batter is done! You may either choose to apply the batter by placing it into an icing bag to squeeze it into small pancakes, or bake the batter with ramekins.

For ramekins, please preheat the oven to 350 degrees first. Bake for 45-50 minutes, until the batter turns golden and puffed. Then, the soufflés are done!

Last but not least, you may squeeze creams or smashed pumpkins as the toppings to add more joys!

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