Matcha Souffle

Name: Matcha Souffle
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 105g milk; 13g High-gluten flour; 5g Matcha powder; 18g (for matcha paste) butter; 2 pcs egg; 15g (for whisking egg whites) Caster sugar; A little (for decoration) Powdered sugar; 2 drops Vanilla extract; 2 drops White vinegar

by Little bug caught a cold again

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

When it comes to France, people are most likely to think of romance and food. French cuisine is distinguished by its exquisiteness and complexity. From appetizers, aperitifs to main meals, cheeses and desserts, and finally with a cup of coffee, enjoying French meals requires not only a good appetite, but also patience.
Soufflé, also translated as soufflé, soufflé, is a cooking method originated from France. The word Soufflé comes from the past participle of the French verb souffler, which means "to inflate" or simply "to swell up fluffy", and its biggest feature is that it is like a dream and is fleeting. Even in mainland France, not every restaurant can provide this delicate dessert. But fortunately, this kind of dreamlike dessert is not too complicated to make. You can make one at home by yourself and experience the beauty of the sudden bloom.
In Paris, there are gathered the world's top restaurants, chefs of various cuisines are proud to be able to open a restaurant in Paris. In the French dessert industry, in addition to French local chefs, Japanese chefs also have a place. For example, Mr. Aoki’s dessert shop is a favorite of the French and is very popular. This is probably because French desserts and Japanese desserts are light and natural in taste. The fusion of East and West formulas can often collide with special sparks. Today, I added oriental matcha on the basis of the traditional original soufflé to make this matcha soufflé. The bitterness in the aftertaste of matcha can reconcile the original sweet and greasy taste of Soufulei. It has a unique rich and balanced tea fragrance, which is very worth trying! "

Ingredients

105g Milk
13g High-gluten Flour
5g Matcha Powder
18g (for matcha paste) Butter
2 pcs Egg
15g (for whisking egg whites) Caster Sugar
A little (for decoration) Powdered Sugar
2 drops Vanilla Extract
2 drops White Vinegar

Matcha Souffle

1. Prepare the raw materials and mix the high-gluten flour and matcha powder evenly

2. Separate the egg whites from the yolks, beat the egg whites into a large bowl without water and oil, and set aside the egg yolks for later use.

3. Put 18g of butter in a pot with a low heat and some temperature, turn off the heat when it is half melted, and stir slowly to let the remaining temperature of the pot melt all the remaining butter into a liquid.

4. Sift the mixed high-gluten flour and matcha powder and add to the butter

5. Stir and blend the flour and butter evenly

6. Stir and blend the flour and butter evenly

7. Pour the milk and 20g of caster sugar into the pot and mix well

8. Turn on the minimum heat and stir while heating until the custard in the pot becomes viscous. Turn off the heat, stir for a while, and place the remaining temperature in a sticky pot.

9. Let it sit for a few minutes to cool, then add the two egg yolks and two drops of vanilla extract just separated. Stir well and set aside.

10. Spread a layer of butter on the inside of the baking bowl, pour in fine sugar and shake so that the inner wall of the baking bowl is covered with sugar. Especially the edge of the baking bowl must be covered with sugar so that the soufflé can grow taller smoothly.

11. Next, let’s beat the egg whites. Add a drop or two of white vinegar or lemon juice to the egg whites. Use a whisk at low speed until the fish eyes foam. Then add 15g white sugar in three times and increase the speed of the whisk by one level each time

12. Finally, it is beaten to a dry foaming state at a high speed. This is how it can become an upright small point, and the egg white is no longer shiny.

13. Next, mix custard matcha and egg whites. Take one-third of the egg white and add it to the custard matcha, and mix it evenly from bottom to top. Be careful not to stir in circles to avoid defoaming the protein

14. Add the mixed matcha batter to the remaining egg whites, and continue to mix evenly with a bottom-to-up mixing technique.

15. Pour the Soufflé batter into a baking bowl and smooth the top. Wipe the batter on the edge of the bowl and fill it with the sugar that has been wiped off the bowl.

16. Pour the Soufflé batter into a baking bowl and smooth the top. And wipe the batter on the edge of the bowl, and add the sugar that has been wiped off the bowl.

17. Preheat the oven to 180 degrees, middle level, and bake for about 15 minutes.

18. Just bake until the surface is golden, sprinkle with powdered sugar evenly after baking, and eat immediately, be quick~

Tips:
1. This soufflé with matcha flavor is made with 13g high-gluten flour and 5g matcha powder. If you want to make the original flavor, you can directly use 18g high-gluten flour. If you want to make cocoa flavor, you can also replace matcha powder with cocoa powder.

2. Do not use low-gluten flour for flour, use high-gluten flour to help support the growth of Soufflé

3. Vanilla extract is added to remove the eggy smell, but the taste of matcha itself is more prominent, and vanilla extract can be omitted. But if it is to make the original flavor, it is best to add vanilla extract.

4. The sugar in the baking bowl must be spread evenly, especially the sugar on the mouth of the bowl. During the baking process, the granulated sugar on the wall of the bowl is heated and melted to prevent the batter from sticking to the baking bowl, which is a great contributor to helping Soufflé grow taller smoothly. Some of the soufflés of some friends have their heads crooked when they are baked, because the mouth of the bowl is not covered with sugar, and some of the batter sticks to the baking bowl, so it becomes a crooked head.

5. Add a few drops of white vinegar or lemon juice when whisking the egg whites in order to neutralize the alkalinity of the egg whites and help the whisking.

6. Don't omit the step of sprinkling powdered sugar at the end. First, because matcha has a bitter taste, it is just right to eat with powdered sugar on the surface. The second reason is that matcha is added to the ingredients, the surface of this souffle may be darker than the original flavor, and the color with powdered sugar is better.