Here it is! The second recipe in the “Peachy Bunny Matcha May” series, the first one was the Royce’ Matcha Nama Chocolate, which was an incredibly easy no-bake recipe.
Souffles are always a crowd-pleaser, they are airy, moist and aromatic. I’ve posted a Vanilla Soufflé recipe before (YouTube tutorial here), but it seems like everyone is crazy about matcha/green tea these days (my matcha posts on Instagram always get more “likes” and comments), so I decided to make a matcha version of it.
Apologies for the bad thumbnail photo though, soufflés are so difficult to photograph and somehow my light chose to ran out of battery at that very wrong moment the first time, so I actually had to bake them again. I ended up having 3 soufflés in a night, which is just perfect for those love handles. >.<
I have exams coming up so I’m not sure how frequent I am able to update on social media, but I will try my best. Good luck to everyone who’re tackling finals and papers too! 😀
Recipe for Match Soufflé
Serves 2 (two 3″ ramekins)
1 Egg White, cold
1Tbsp Cake Flour
60ml Whole Milk
1.5Tbsp Granulated Sugar
1 Egg Yolk
5g Unsalted Butter
1Tbsp Uji Matcha Powder
- Prepare two ramekins, brush them with butter and coat with a layer of sugar. Preheat oven to 200C.
- Beat egg yolk and 1/3 sugar in a small saucepan till pale yellow in colour and thicker in texture. Sift in cake flour. You can substitute with all-purpose flour. Add in milk half by half, mix well.
- Place mixture over low heat, stirring constantly, till it becomes a mayonnaise-like consistency. Remove from heat, sift in matcha powder and mix in butter.
- Transfer to another bowl, cover with cling wrap then refrigerate,
- Pour egg whites in a clean and dry bowl and beat with electric mixer on low. When bubbles appear on the surface, gradually add in remaining sugar, switch your beater up to medium-high speed and continue to beat for 3-5 minutes, till egg whites form stiff peaks.
- Mix 1/3 meringue into match and yolk mixture, mix well.
- Pour this mixture back into the meringue and fold in with a spatula. Be very gentle, you don’t want to deflate the meringue, or else your souffle won’t rise.
- Pour mixture into greased ramekins and run your thumb round the ramekins so your souffles can rise up straight,
- Place into a deep baking tray and fill tray with hot water, this will keep the souffles moist and super delicious.
- Bake for 13-15 minutes.
- Carefully remove oven and dust some icing sugar/matcha powder.
- Serve right away! 😛