Prepare
Processing
Level of difficult
Ingredients for Egg Vanilla Soufflé
- Chicken eggs 2
- White granulated sugar 35 gr
- Flour No. 8 15 gr
- Unsalted butter 20 gr
- Fresh milk without sugar 80 ml
- Vanilla essence 1 teaspoon
Product information
- The oven has a neat, luxurious design, metal shell, and shiny mirror-coated glass door, contributing to the aesthetic appeal of the product.
- The capacity of the oven is as large as 52 liters, can bake 2 whole chickens of 2kg, 3 loaves of 20cm diameter sponge cake, very convenient.
- Durable stainless steel oven cavity, anti-oxidation, limited burning, easy to clean after use.
- If you love making delicious homemade cakes, buy this product now!
Material figure
How to make Vanilla Egg Soufflé
Brush butter and sugar into the baking pan
Separate egg yolks and whites
Mix cake dough
Stir the mixture on the stove
Next, pour the mixture into a small bowl and let it cool.
Beat egg whites
In a bowl with 2 egg whites, use a whisk to beat at low speed until small bubbles appear, then stop.
Mix the mixture and put it in the mold
First, you put 2-3 teaspoons of beaten egg white in the yolk bowl, then mix well.
Next, you put the flour mixture into the mold, then spread the dough evenly.
Bake
You need to preheat the oven for 10 minutes to stabilize the heat.
- When baking is complete, you must not open the oven door immediately because it will reduce the temperature in the oven suddenly causing the cake to deflate quickly.
- When the cake is done, leave the cake in the oven for another 3-5 minutes to stabilize the heat before taking it out.
Finished product
What is Soufflé?
Soufflé is made with two basic ingredients:
The French often eat this cake with jam, fruit and chocolate to enhance the flavor.
What is Meringue?
Common problems and how to fix them
- If the cake does not rise: it is because the Meringue has not been beaten to a stiff state or the mixing method is not correct, causing many air bubbles to burst, which will deflate the cake.
- Cake does not flow, hard inside: because the ratio of flour is not correct.
- You should preheat the oven for 10 minutes at 190 degrees Celsius to stabilize the temperature when baking.
- The surface of the cake is burnt, the cake is not cooked: because the oven temperature is too high, you should lower the heat and prolong the baking time.
- Souffle is better served when it is still hot, because the cake will be soft and melted at this time. If stored in the refrigerator, the core of the cake will thicken and it will not taste good.