Snack Making Instrctions

How to make a soufflé?

Issacindustry

2025-11-09 11:29:19 • •

Soufflé

Ingredients	Quantity	Notes
Soufflé Premix Powder	90g	Sifted
Pure Milk	45g	-
Corn Oil	15g	-
Egg Yolks	80g	Pure egg yolks (egg whites must be completely separated)

Whisk the egg yolks until smooth.
Add pure milk and corn oil, then stir well.
Sift the soufflé premix powder, add it to the egg yolk-milk mixture, and stir using pressing and Z-shaped motions until smooth and free of lumps. (Try not to stir in circles, as this may cause the batter to develop gluten.)

Note: Weigh all ingredients accurately.

Ingredients	Quantity	Notes
Granulated Sugar	60g	Adjust the amount according to local consumers' preference for sweetness
Table Salt	1g	-
Cream of Tartar	1.8g	If cream of tartar is not available, 5g of lemon juice or white vinegar can be used as a substitute
Egg Whites	180g	Pure egg whites (must be completely separated from egg yolks)

Mix the egg whites, table salt, and cream of tartar evenly, and stir at low speed with a balloon whisk.
Add granulated sugar in three portions (if using a stand mixer, it can be added all at once).
Whip the egg whites until they reach the medium peak stage; when the whisk is lifted, small hooks should form.

Notes:

Whipping egg whites requires care. If over-whipped to the stiff peak stage, it will be difficult to mix with the egg yolk part later.
If under-whipped to the soft peak stage, the soufflé will collapse and fail to turn out properly.

Coating Flour/Flavor	Ingredients	Quantity	Notes
Coating Flour	Coating Flour	500g	Ensure the milk is icy cold; the colder the milk, the easier it is to stir successfully
-	Icy Milk	1000g	-
-	Total	1500g	Approximately 25g-40g of coating cream is used per soufflé
Chocolate Flavor	Coating Flour	500g	Mix 500g of coating flour with 50g of cocoa powder in advance, then add icy milk and stir
-	Cocoa Powder	50g	-
Matcha Flavor	Coating Flour	500g	Mix 500g of coating flour with 30g of matcha powder in advance, then add icy milk and stir
-	Matcha Powder	30g	-

Notes:

Put the coating flour and icy milk into a stand mixer, stir well, and seal with plastic wrap.
Adjust the thickness of the cream according to the convenience of actual operation. For thick cream, add more icy milk to dilute it (for the caramel brulee flavor, it is recommended to use thick cream sauce).
If the freshly prepared cream is not used up, seal it and store it in the refrigerator.

Soufflé premix powder, eggs, granulated sugar, cream of tartar (can be replaced with lemon juice or white vinegar), pure milk, table salt, corn oil, coating cream.

First, prepare the coating sauce: mix coating flour and icy milk in a ratio of 1:2, put them into a stand mixer, stir quickly until it reaches the desired thickness, and put it into a container for later use.
Prepare the soufflé premix powder, eggs, granulated sugar, cream of tartar (can be replaced with lemon juice or white vinegar), pure milk, table salt, and corn oil.
Mix the egg yolk part with the soufflé premix powder, pure milk, and corn oil evenly until there are no lumps.
Put the egg white part into a clean, oil-free, and water-free stand mixer, add cream of tartar, granulated sugar, and table salt, and whip at medium speed until it reaches the medium peak stage (small hooks form when the whisk is lifted).
Mix the egg yolk and egg white parts. Stir as gently as possible using a folding method, and complete the whole process quickly (do not stir in circles at all).
Use a spatula to scrape the soufflé batter into a large piping bag, squeeze it onto a 170°C special soufflé machine, and bake for 5 minutes on each side. buying souffle right now Notes:
Whipping egg whites requires care. If over-whipped to the stiff peak stage, it will be difficult to mix with the egg yolk part later.
If under-whipped to the soft peak stage, the soufflé will collapse and fail to turn out properly.