Ultimate Soufflé Guide & Recipe: How to Make the Perfect Soufflé

Ingredients

Part A – Base Batter:

• Whole Egg – 50 g

• Milk – 50 g

• Salad Oil – 50 g

• Egg Yolk – 90 g

• TTM-608001 Soufflé Pancake Mix – 130 g

Part B – Meringue:

• Egg White – 180 g

• Fine Sugar – 80 g

• TTM-702004 Italian Meringue Powder – 2 g

Ultimate Guide Making Fluffy Soufflé

1. Mix Part A
   In a large bowl, combine all the ingredients listed in Part A. Mix until smooth using a whisk or mixer. The batter should be lump-free and slightly thick.

   Tip: Use room-temperature ingredients for better blending and avoid overmixing to keep the texture light.
   

2. Whip Part B
   In a separate bowl, whip the ingredients in Part B until stiff peaks form. The meringue should be glossy, firm, and hold its shape.

   Tip: Make sure the bowl and whisk are clean and free of any fat or egg yolk to ensure a proper whip.

3. Combine A and B
   Gently fold the meringue into the batter in three additions. Mix with a spatula using folding motions until well combined, without deflating the mixture.

   Tip: Don't stir aggressively, gentle folding maintains volume and gives you the signature soufflé rise.

4. Preheat Cooking Surface
   Set your baking plate, griddle, or non-stick pan to 170-180°C (340-355°F). Let it preheat evenly before piping the batter.

   Tip: Use a thermometer for precise control, consistent heat ensures even cooking and maximum rise.

5. Pipe the Batter
   Transfer the batter to a piping bag and pipe your desired portion size onto the hot surface. Use ring molds for perfect shape if preferred.

   Tip: Ring molds help achieve uniform height and shape, especially for professional presentation in cafés or bakeries.

6. Cook the First Side
   Cover the pan and cook the first side for 3-4 minutes, until the base is golden and the top is puffed but still soft.

   Tip: Covering the pan traps steam, which helps the soufflé rise and keeps it moist inside.

7. Flip and Cook the Second Side
   Carefully flip the soufflé pancake, cover again, and cook for 4-6 minutes, until the other side is golden brown and the inside is fully cooked.

   Tip: Gently press the top, if it springs back without leaving a dent, it's done.