I made moist baked soufflé with meringue. For more recipe and detailed explanation, please click the More button below. For more detailed recipes, please click below. I made moist baked soufflé with meringue. It’s spongier and softer than regular pancake batter, so I think it’s a taste that leaves you satisfied with every bite. I put the dough in the mold and bake, but you can simply bake without the mold. Turn the heat to low and flip the lid when the top is almost cooked and not shaking. I think it tastes better with a slice of butter and maple syrup.
Mold size: 12cm x 4.5cm
2 egg yolks
2g vanilla extract
50g warm milk
15 g melted unsalted butter
40g soft flour
1g baking powder
2 egg whites
1. Mix egg yolk, vanilla extract, warm milk and melted unsalted butter, then sift in soft flour, baking powder and salt and mix well.
2. Beat egg whites to large bubbles, divide the sugar into 2 and beat to make meringue, then divide into flour parts and mix well.
3. Set the pan to the lowest heat, butter, place the frame over, pour about 60% of the batter, cover, and bake for about 8 to 10 minutes.
4. Turn the mold over, cover and bake for about 8 to 10 minutes, then remove and remove the mold.