Introduction: Matcha Green Tea Soufflé
It’s another Matcha Green Tea recipe. Yup, I can’t get enough and judging by all of your requests, it seems that you can’t either! So today I’m going to show you how to make a really easy and delicious recipe, the Matcha Green Tea Soufflé! Most people are intimidated when it comes to making a souffle, but it is really quite simple. WIth a few easy tricks you will be a pro at making souffles in no time!
Step 2: Matcha Green Tea Soufflé Recipe
- 2 tbsp all purpose flour
- 2 tbsp granulated sugar
- 1 ½ tbsp Matcha green tea powder
- pinch of salt
- ½ tsp vanilla extract
- ⅓ cup whole milk
- 3 egg yolks
- 3 egg whites
- 2 tsp granulated sugar
- powdered sugar
- I’ll start by buttering my ramekins and then adding a layer of sugar. The sugar will really help the souffle attach against the sides to “crawl” up and puff up! I’ll set those aside while I start working on my base.
- Now is a really good time to preheat my oven to 400 degrees F.
- In a medium saucepan, I’ll add 2 tbsp of all purpose flour, 2 tbsp of granulated sugar, 1 ½ tbsp of matcha green tea, and a pinch of salt. I’ll pour in ½ tsp of vanilla extract into my ⅓ cup of whole milk, give it a good mix, then put it on medium heat. As it heats up on the stove, I’ll make sure to whisk constantly so that I don’t end up with big flour clumps at the bottom.
- Once the sauce starts to thicken I”ll take it off the heat and add in 3 egg yolks that I’ve separated earlier. I’ll give it another quick stir then put it back on the heat for about 30 seconds, whisking it constantly so I don’t end up with scrambled green eggs. I’m looking for a thick ribbon-like consistency like this. I’ll set it aside to cool down. Then I’ll start working on my egg whites.
- I’m taking 3 egg whites and adding it to my mixer’s bowl. I’ll turn it on medium speed and whisk just until it starts to foam. Then I’ll increase the speed to medium-high and slowly sprinkle in 2 tsp of granulated sugar. I’ll continue beating it until it reaches stiff and glossy peaks. When I hold up the whisk, it should have the shape of a hershey’s chocolate kiss like this!
- Now to incorporate everything together. I’ll transfer the green tea matcha base into a large bowl then add ⅓ of my whipped egg whites. I’ll Incorporate it vigorously. I’m trying to create a thin mixture for the souffle so I can easily whip in the egg whites. I’ll take the rest of the egg whites and gently mix it together. Just like my macarons during the macaronage stage, I’m swooping the spatula in a half circle, then cutting it down the middle. The key here is to do it gently.
- Once that’s done, I’ll add the mixture to my ramekins and take my thumb and swipe around the top of the ramekins. This will help them puff up evenly. I’ll place them on a baking sheet then bake in the oven for about 10 minutes. Once they’re nice and Puffed up, it’s time to take them out! Ta Da!!!
- I like to sprinkle a good dose of powdered sugar on top but some people like to serve it with White Chocolate sauce, or even Vanilla Ice Cream, just basically Creme Englais frozen! Now they’re best served right away.
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