How to Make the Perfect Soufflé, Fluffy, Soft, No Cracks, No Overflow скачать в хорошем качестве

How to Make the Perfect Soufflé, Fluffy, Soft, No Cracks, No Overflow

In this video, I’ll walk you through every step of making the perfect soufflé, including how to prepare the batter and properly whip egg whites. You'll learn key techniques to avoid common issues like cracked tops and overflowing sides. Soufflés are actually quick and simple to make — light as a cloud, moist, soft, and sweet — making them the perfect treat for your afternoon tea! Written recipes can be found in my personal blog, PhD Cafe: https://phd.cafe/en/recipes/2025/4/10... Ingredients: Egg 2 pc Granulated Sugar 35 g Whole Milk 80 g Unsalted Butter 20 g Cake Flour 10 g Vanilla Extract 2 g Instructions: 1. Prepare two ramekins with relatively vertical sides, each with a capacity of about 200 ml. Use a brush to evenly coat the bottom and sides with softened unsalted butter (additional amount). 2. Pour granulated sugar (additional amount) into the ramekins. Gently shake to coat the bottom evenly, then tilt and rotate the ramekin to coat the sides as well. Finally, turn it upside down and tap the bottom to remove excess sugar. 3. Preheat the oven to 210°C (410°F). Separate the egg whites and yolks. Place the egg whites in a clean, oil-free mixing bowl. 4. In a small saucepan, add the unsalted butter and heat over medium-low. Once melted, add the pastry flour and stir until fully combined with no lumps. Add all the milk and continue stirring constantly over low heat. When the mixture thickens and leaves trails like jam, remove from heat. 5. While the mixture is still warm, add the egg yolks and vanilla extract. Stir until completely smooth. Set aside. 6. Using an electric mixer on medium speed, beat the egg whites until foamy. Begin adding sugar in three additions, mixing for 30 seconds to 1 minute after each. After the final addition, reduce to low speed. Beat until soft peaks form — the meringue should be glossy and the peak should curl softly. 7. Add one spatula of meringue into the yolk mixture and fold gently until fully combined. Then pour the mixture back into the rest of the meringue and fold again until uniform. 8. Carefully pour the batter into the prepared ramekins, filling to about 90%. Tap lightly on the counter to release large air bubbles and level the surface. 9. Bake for about 15 minutes. 10. Once out of the oven, dust with powdered sugar and enjoy within 10 minutes. #舒芙蕾 #甜点制作 #烘焙教学 #家庭烘焙 #烘焙新手 #蛋白霜打发 #下午茶甜点 #烘焙失败救星 #美食分享 #souffle #soufflé #easydessert #homebaking #frenchdessert #bakingtips #FluffySoufflé #nofailrecipe #desserttutorial #EggWhiteMeringue