Matcha souffle, with its deep matcha aroma and rich souffle flavor, makes people yearn and dream.

2 eggs, separate the egg whites and yolks, refrigerate the egg whites for later use.

Sift 4 grams of matcha powder, add 5 grams of corn oil, and stir until the matcha is completely dissolved.

2 egg yolks, 10 grams of granulated sugar, stir evenly.

Sift in 5 grams of low-gluten flour, add the matcha paste, and stir evenly, then set aside.

145 grams of milk, 20 grams of unsalted butter, 4 grams of vanilla extract, put them together and simmer over low heat until the butter is completely melted.

While stirring the milk, gradually add it to the egg yolk mixture and stir until evenly combined.

Continue on low heat, stirring while cooking until slightly thickened, then remove from heat.

Cover the surface of the package with plastic wrap, let it cool, and refrigerate for 30 minutes.

First brush a layer of butter liquid in the mold.

Sprinkle another layer of white sugar and set aside.

2 egg whites, 5 grams of lemon juice, first whisk until large 'fish eye' bubbles appear.

30 grams of white sugar, added in two batches, whipped until it forms large, elastic peaks.

Chilled matcha sauce, first whip it evenly.

Take 1/3 of the egg white mixture and add it to the matcha sauce, then fold until well combined.

Then fold it back into the egg white mixture.

Continue folding and mixing evenly.

Put the batter into a piping bag and evenly pipe it into the prepared molds.

Shake twice to remove large air bubbles.

Preheat the oven to 190°C, then bake for 15-20 minutes.

Take it out while hot and sprinkle a layer of powdered sugar for decoration.

Matcha souffle, done O(∩_∩)O

A delicious delicacy that combines the classic French soufflé with traditional Japanese matcha flavor.

It has both the profoundness of matcha and the rich aroma of soufflé, making people irresistibly enchanted.