How to Make a Vanilla Soufflé | Emojoie

How to Make a Vanilla Soufflé | Emojoie

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※Turn on the subtitle [CC] to see the details of the recipe
1:52 Vanilla Soufflé
2 servings(9 cm ramekins 180-230 ml)
2 egg yolks
10 g sugar
15g cake flour
135 g milk
15g butter
1 tsp vanilla
2 egg whites*Egg whites for meringue are used at room temperature.
30 g sugar
200°C for 13-14 minutes
*Use a large egg.
*If you use a small oven, set it to 180°C for the last 3 minutes.
It may burn if it remains at 200°C. Please do not open the oven when you change the temperature.
*The souffle I eat at the end of the video is made of 8g flour and 8g cornstarch. It’s softer than 15g of flour souffle. I forgot to sprinkle powdered sugar on the souffle made from 15g of flour, so I remade it. I recommend using only flour.

00:16 Custard sauce
2 egg yolks
35g sugar
160g milk
1 tsp vanilla
*Use a large egg.

* Preheating is necessary. You must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
* In the video, it’s baked in the normal mode of heating up and down. When using the convection function or gas oven, lower the temperature by 10-20 ℃ and bake.
The oven I used in the video: ELECTROLUX EOC6631

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