Today, I will make a matcha soufflé that combines the light, soft and rich aroma of the classic French soufflé.
As soon as I was taken out of the oven, I was greeted by a burst of rich aroma of matcha.
It has both the depth of matcha and the mellow aroma of soufflé, which makes people fascinated.
[Raw materials].
Matcha powder——— 4 grams.
Corn oil——— 5 grams.
2 eggs ———.
40 grams ——— sugar.
Vanilla extract ——— 4 grams.
Cake flour – 5 grams.
Milk ——— 145 grams.
Unsalted butter – 20 grams.
Lemon juice ——— 5 grams.
[Tutorial].
1. 2 eggs, separate the egg white and egg yolk, and refrigerate the egg white for later use. 
2. Sift 4 grams of matcha powder, add 5 grams of corn oil, and stir until the matcha is completely melted.
3. 2 egg yolks, 10 grams of sugar, stir well.
4. Sift in 5 grams of low-gluten flour and stir well. Add the matcha paste, stir well and set aside.
5. 145 grams of milk, 20 grams of unsalted butter, 4 grams of vanilla extract, put together and cook over low heat until the butter completely melts.
6. Stir the milk into the matcha egg yolk paste and stir well.
7. Continue to simmer and stir while cooking until slightly thickened, then remove from heat.
8. Wrap the surface with plastic wrap and let it cool for 30 minutes.
9. Brush a layer of butter in the mold first, then stick a layer of white sugar, and set it aside for later use.
10. 2 egg whites, 5 grams of lemon juice, first beat out large fish eye bubbles.
11. Add 30 grams of white sugar, divided into two times, and beat until there is a large elastic hook.
12. Refrigerated matcha sauce, first beat evenly.
13. Add 1 3 egg whites to the matcha sauce and mix well.
14. Pour back into the egg white paste and continue to mix evenly.
15. Put the batter into a piping bag, squeeze it evenly into the prepared mold, and shake it twice to drop large bubbles.
16. Preheat the oven 190 to the temperature in advance and bake for 17-20 minutes. Note: Bake until the surface is slightly charred.
17. Take it out while it is hot and sprinkle a layer of powdered sugar to garnish.
18. Matcha soufflé, complete o(o
19. A collection of French classic soufflé and traditional Japanese matcha flavor.
20. There is both the depth of matcha and the mellow fragrance of soufflé, which makes people fascinated.
【Tips】
1. Matcha powder is oil-soluble, and it can be easily melted with oil. Note: Use unflavored corn oil.
2. Soufflé is best eaten hot, and it will slowly retract as the temperature drops after baking.
3. The temperature of the oven will be different, and you need to look at the state in the last few minutes, and the surface will be slightly charred.
Sweet tooth that's hard to resist