Ingredients

  • Eggs 2
  • Low gluten flour 45g
  • Pure milk 20g
  • Sugar 30g
  • Yogurt for batter 20g
  • White vinegar 2-3 drops
  • Baking powder 3 grams
  • Salad oil 10g
  • Yogurt for decorating the glaze 150-200g
  • Dragon fruit Half

Steps

Pan soufflé

1. First, separate the egg yolk and egg white

Pan Soufflé

2. Add milk, yogurt and oil to the egg yolk bowl

Pan soufflé

3. Mix well with egg beaters to fully emulsify

Pan Soufflé

4. Mix baking powder and cake flour

Pan Soufflé

5. Sieve into the egg yolk liquid

Pan soufflé

6. Continue to mix and set aside

Pan Soufflé

7. Add two or three drops of white vinegar or lemon juice to the egg whites and beat with a whisk

Pan soufflé

8. Add fine sugar in three stages during the whipping process, and whip until small peaks appear, but do not beat too hard, otherwise the soufflé will not be fluffy

Pan Soufflé

9. Pour one-third of the egg whites into the egg yolk batter and mix well

Pan Soufflé

10. Pour it back into the protein paste and continue to mix evenly with a spatula

Pan Soufflé

11. Mix the batter as shown in the picture and put it into a piping bag

Pan Soufflé

12. Take a flat-bottomed non-stick pan, pour a little oil into it, and then wipe it gently with kitchen paper. Squeeze the batter into the pan

Pan Soufflé

13. Cover the lid and simmer for about 3 minutes

Pan soufflé

14. Then open the lid, turn over and continue to simmer for 3 minutes before serving

Pan Soufflé

15. FryThe soufflé is particularly soft, lighter and softer than waffles. If it's sticky and wet in the middle, it means it's not fully cooked, continue to simmer for a while

Pan Soufflé

16. My recipe can make 10 pieces. The number depends on the size and thickness

Pan Soufflé

17. Stack three to four soufflés together, pour yogurt or cream, or jam

Pan Soufflé

18. Finally, sprinkle some fruits of your choice and you are ready to eat. I used dragon fruit.