YOGURT SOUFFLES

If you have been following me you will realized that this is my third souffles..the first is Gordon Ramsay Chocolate Souffles, the second was my durian souffle and this the third souffle that I tried was from http://bakingbites.com/2008/06/yogurt-cheesecake-souffles/#more-2084 Yogurt Souffles.This time what I did was..I asked my daughter to stand by and made a shot immediately after I took the souffles out from the oven. 

My goodness I got what I wanted but for just 5-7 minutes, after the shot..the souffles dropped slightly...may be I need to master the egg whites techniques. This yogurt souffles is light and fluffy...just like Soft Japanese Cheesecake, even the taste is like the Japanese cheesecake. They are lightly sweet and have a pleasant vanilla flavor. Absolutely devine.

To assist you in making nice and beautiful souffles I had excerpted a tips from Simon  Rimmer on Whisking Egg Whites. Master this..and you have a high rise souffles that will brighten up you days and your baking mood. - Happy trying

Yogurt Souffle

1 cup plain yogurt (greek style, pref.)

3 large egg yolks

3 large egg whites, room temperature

3 tbsp all-purpose flour

1/8 tsp salt

1 tsp vanilla extract

1/8 teaspoon cream of tartar

1/4 cup sugar

butter and sugar, for ramekins

Preheat the oven to 375F.

Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.

In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt and vanilla extract.

In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.

Working in two or three batches, gently fold egg whites in to yolk mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.

Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.

Bake for about 15 minutes, until evenly risen and lightly browned around the edges.

Serve immediately.YoY 

TIPS  ON WHISKING EGG WHITES

Simon Rimmer shows you how to get the most volume from your egg whites.

Courtesy From Google

Whether you're making a soufflé, mousse or meringues, you want a good volume from your whisked whites for a lighter dish.

There are a few tricks to this:

Use eggs that are a few days old at room temperature as these will whisk to a greater volume.

Make sure that both the bowl and whisk are clean and dry as fat will inhibit the incorporation of air. A glass, stainless steel, or best of all copper bowl will be better for whisking egg whites in than a plastic bowl which is harder to keep grease free. You can rub the inside of the bowl with a little lemon juice to be extra cautious.

When separating the eggs, make sure you don't get any flecks of yolk in the white as the fat will stop the whites whisking properly.

You can add a pinch of salt or cream of tartar to help stabilise the whites before whisking.

Whisk gently at fist, to break up the whites, then increase the speed to incorporate more air. The whites will become foamy and translucent. For most recipes you want the whites stiff and glossy, not dry. At this stage, when you lift the whisk it should form peaks with tips that gently droop. As you go on whisking, the whites will become firmer.

Be careful not to over beat the egg- they will begin to separate and become grainy as the water leaches out. At this point they are unsalvageable and you'll have to start again.

Nampaknya masih tidak putus asa dengan souffles...kali ini untuk sedapkan hati say paksa anak saya tunggu dengan camera sehingga saya keluarkan souffles ini dari oven....setkan semua dan the moment souffles ini keluar dari oven terus ambil gambar...mak aiii..tipu diri sendiri..memang tinggi naiknya cantik..tetapi seperti biasa kejap aje tak sampai 10 minit dia turun balik.  Rasanya saya kena berlajar teknik memukul putih telur dengan baik supaya souffles ini akan terus kekal tinggi.

Kali ini saya ambil resipi dari bakingbites.com..yogurt souffles ini memang lembut dan gebus dan bestnya souffles ini walaupun tidak menggunakan cheese tetapi rasanya macam cheesecake..macam Japanese Cheese cake tu..sedap..lembut dan gebu.

Next Post - Breakfast Menu.