Скачать или смотреть HOW TO MAKE A PERFECT MATCHA SOUFFLÉ *** SOFT AND FLUFFY***EP2

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In this episode I want to share a romantic dessert with you 💖 💖 , every time I bake this delicate dessert, it always makes my heart beat faster 💓 💓 . This dessert can only maintain its fluffiness very short time after it left the oven 🌺 🌺 this is a classic dessert "Soufflé" original from France. As you know the French word Soufflé mean puff/blow… therefore the perfect soufflé is impressively fluffy as a cloud. Soufflé is made with only simple ingredients, mainly made of beaten egg whites, after baking it will become an attractive and delicious dessert. The freshly baked soufflé is very light and fluffy, this texture can only last for a few minutes, so the key to eating the soufflé is to prepare everything before it comes out from the oven, and to serve immediately before it falls, however, I always try challenge myself to be quick to take pictures, video and enjoy it while it still looks perfect 💖 💖 Its light, fluffy like cloud texture and sweet taste is unforgettable and very satisfying. I believe whoever has never baked soufflé before should give it a try. 😋 😋 , make it for your beloved families and friends, this experience definitely be Unforgettable.

***MATCHA SOUFFLÉ RECIPE ***

STEP 1: MATCHA MIXTURE
Ingredients for matcha mixture 
20g Caster sugar 
40g Cornflour 
10g Matcha powder
A pinch of salt 
250g Full cream milk 
Method :
Sieve cornflour, matcha powder and combine with milk, sugar and a pinch of salt
Keep stirring with low heat until it thickens for about 4 minutes 
Sieve the mixture in a bowl cover with plastic wrap and set aside in the refrigerator 

STEP 2: PREPARE SOUFFLÉ DISHES
Ingredients for coating soufflé dishes : 
2 Tablespoon softened butter
10g Matcha powder
30g Caster sugar 
Method : 
Prepare 6 x 100ml soufflé dishes
Brush soufflé dishes with softened butter stroking upward 
Mix Matcha powder and caster sugar in a bowl 
Coat Matcha powder and sugar into soufflé dishes, cover all area inside the dishes. 

STEP 3: MERINGUE
Ingredients for Meringue 
110g Egg whites
50g caster sugar
10g cream of tartar
Method :
Beat the egg whites and cream of tartar on medium speed until become foamy, and gradually add sugar in 3 parts, continue beating the egg white on high speed until stiff peaks form, glossy and firm texture

STEP 4: MATCHA SOUFFLÉ 
Soufflé mixture method :
Combine 50g Matcha mixture and 1/3 of meringue 
Gently fold in remaining meringue with a spatula 
Spoon the mixture into soufflé dishes 
Smooth with a palette knife
Run the fingertip around the top edge to form a slight collar 
Bake the soufflé in an oven at 180 degrees Celsius for 8 to 10 minutes or until the Soufflés are puffed and become a golden brown top


Now let me tell you **10 tips** about my baking soufflé’s experience:
1. Accurate measurement of the ingredients is important
2. Under or overbeating eggs white could not get the perfect soufflé, room temperature eggs will help you to get better results
3. When you take the matcha mixture out from the fridge, make sure warm it up to room temperature and make it smooth before mix it with the Meringue
4. Recommend to use ceramic dishes (eg: ramekin)with straight sides to help it rise up easily
5. Coating with butter and sugar in the mould is one of the main reason to make the soufflé rise
6. Run your fingertip along the edge will help the soufflé to rise up straight
7. Preheat the oven to correct temperature before beating eggs white
8. After pouring the soufflé mixture to the dishes, straight to the preheated oven immediately for maximum high soufflé
9. Do not opening the oven door to check the progress while baking
10. If you want the soufflé melt in your mouth like cloud, do not over or under bake it,

Hope everyone will enjoy my cooking experience.
Thank you for watching my youtube channel, see you next time!