Matcha Souffle in an Air Fryer
My Air Fryer Matcha Souffle is fluffy and moist on the inside and crispy on the outside. Creamy and earthy, this fluffy matcha dessert tastes just like the ones you order at a cafe. With a few simple ingredients and secret tips, you can get this fail-proof matcha dessert right every single time! It is so irresistibly good, no one will ever believe that it is made from an Air Fryer!
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Fail-Proof Matcha Soufflé with No Oven
This Air Fryer Matcha Soufflé is a fail-proof dessert recipe for date night, even if you have no oven. Soufflés are a light, airy baked dessert made by folding whipped egg whites into a rich egg yolk base. They’re known for that dramatic rise and soft, cloud-like center.
Traditional soufflés can be intimidating, but I was determined to create a fail-proof two-portion recipe perfect for Valentine’s day coming up. I said it once, and I will repeat it, I am NOT good at making desserts. However, after making more than 30 different souffle in the past month, I finally have my fail-proof Air Fryer Matcha Souffle recipe that will blow your mind!
Air Fryer Soufflé Ingredients
- 15 g Butter
- 160 g Milk
- 2 Egg Yolk
- 15 g Sugar
- 20 g Cake Flour
- 3 Egg White
- 15 g Sugar
- 1 tsp Vanilla
- 3 tsp Matcha Powder
Custard Soufflé Base
The base of this dessert batter uses the classic custard souffle base of butter, milk, sugar, cake flour, and egg yolk, cooked under medium-low heat. This custard gives the soufflé that rich, creamy flavor. Mixed with matcha powder, it has the right amount of earthy, sweet, and creamy.
For the best soufflés, I always use room temperature eggs that have been sitting out for an hour. The key here is to make sure the everything combines without boiling the milk or cooking the eggs. To do that, make sure to add each ingredient a little bit at a time instead of all at once.
Matcha Powder
Today we are making matcha flavored soufflé, using matcha powder, a Japanese green tea. It has a pleasant earthy bitterness that ends on a umami note. For this dessert, I used my to go high grade ceremonial matcha from Ippodo Tea because I love the slightly sweet flavor and the beautiful green color it adds to my soufflé.
If you’re not a fan of matcha, you can also replace this with coffee, cocoa powder, or other flavors instead.
Whipped Meringue
While the egg yolks are used in the custard, the egg whites go into a whipped meringue that gives the soufflé its signature fluffiness. I know it’s a good workout, but use a STAND MIXER or a HAND MIXER. It’ll save you a ton of time, and gets you a more even meringue.
When adding the meringue into the custard, be EXTRA GENTLE, and don’t overfold. That can flatten the egg whites you just work hard on!
Sugar the Ramekins
I use a small, oven-safe ramekin (about 6 to 8 oz) that fits comfortably in the air fryer basket. Make sure there’s enough space above it. Soufflés rise a lot, and if the top gets too close to the heat, it’ll either brown too fast or deflate.
Now, here’s the part you cannot skip: butter the inside of your ramekin and coat it with sugar, all the way up the sides. The sugar gives the batter something to climb, and gives it a bit of a crunchy edge.
How To Make Air Fryer Matcha Soufflé
- In the pan, turn the heat up to medium-low and heat the butter and milk until butter is melted. Make sure that the milk doesn’t boil.
- In a bowl, whisk together the egg yolk, 15g of sugar, and cake flour. Once everything is combined, add in ¼ of the melted butter and melt. Whisk together quickly to make sure the egg doesn’t get cooked from the milk. Once everything is combined, slowly pour in the rest of the milk and butter mixture.
- Pour everything back into the pan and turn the heat up to medium. Keep whisking till it turns into a custard texture; it takes around 3-5 minutes. Remove from the heat and add in matcha powder. Once everything is combined, let it rest for 15 minutes.
- In a separate bowl, add egg whites and beat with a hand mixer until it comes frothy. Once frothy, add in 15g of sugar and 1 tsp of Vanilla. Keep whisking it together until egg whites become stiff (around 3-4 minutes)
- In the baking container, coat the inside with butter and layer on sugar.
- Add ¼ of the egg whites into the custard and lightly fold everything together. Once everything is combined, pour the egg custard into the egg white and fold. Don’t overfold to prevent the egg whites from losing their shape.
- Pour everything into two separate containers and, using a knife flatten and smooth out the top.
- Put it in an air fryer at 330F for 12 Minutes. DO NOT OPEN during the 12 minutes. Every air fryer would be slightly different after 12 minutes; if it hasn’t risen, bake for another 2 minutes. Serve immediately.
5 Steps For Perfect Soufflés Every Time
- ROOM TEMPERATURE EGGS! It seems like an easy tip but makes a huge difference. I like to take it out 1 hour before baking.
- DON’T WHISK BY HAND! I know it’s a good workout, but using a stand mixer or hand mixture will save tons of time, which allows the air to flow into the egg white faster.
- BE GENTLE & DON’T OVER FOLD! When you fold all the ingredients together, make sure to be GENTLE, don’t flatten the egg whites you worked so hard on.
- BUTTER & SUGAR THE CONTAINER! This is one of the secret tips that help the souffle rise; make sure never to skip this step as it is crucial for fluffy souffle. Also, make sure to use the right containers meant for souffle, so it rises upwards.
- NEVER ADD IT ALL AT ONCE! We are working with eggs, and it is really easy to turn your souffle into scramble eggs if you add it all at once. Always only fold in ⅓ of the portion first before mixing it all up (you will see later)
Air Fryer For Fail-Proof Desserts
I choose to use an Air Fryer instead of the Oven because it controls the temperature a lot easier, which lowers the chance of failure.
Air Fryer is also a perfect option for those that live alone, don’t have an oven, or simply don’t want to turn on a whole oven just for two tiny souffle. Make sure NOT to open the air fryer while baking and be patient. Unlike the range, you can’t sneak peek but trust the process! Serve the souffle immediately once it’s out of the air fryer for the perfect peak.
AIR FRYER I RECOMMEND: https://shopstyle.it/l/brgw2
Air Fryer Matcha Souffle
By Tiffy Cooks
Equipment
Ingredients
- 15 g Butter
- 160 g Milk
- 2 Egg Yolk
- 15 g Sugar
- 20 g Cake Flour
- 3 Egg White
- 15 g Sugar
- 1 tsp Vanilla
- 3 tsp Matcha Powder
Instructions
- In the pan, turn the heat up to medium-low and heat the butter and milk until butter is melted. Make sure that the milk doesn’t boil.
- In a bowl, whisk together the egg yolk, 15g of sugar, and cake flour. Once everything is combined, add in ¼ of the melted butter and melt. Whisk together quickly to make sure the egg doesn’t get cooked from the milk. Once everything is combined, slowly pour in the rest of the milk and butter mixture.
- Pour everything back into the pan and turn the heat up to medium. Keep whisking till it turns into a custard texture; it takes around 3-5 minutes. Remove from the heat and add in matcha powder. Once everything is combined, let it rest for 15 minutes.
- In a separate bowl, add egg whites and beat with a hand mixer until it comes frothy. Once frothy, add in 15g of sugar and 1 tsp of Vanilla. Keep whisking it together until egg whites become stiff (around 3-4 minutes)
- In the baking container, coat the inside with butter and layer on sugar.
- Add ¼ of the egg whites into the custard and lightly fold everything together. Once everything is combined, pour the egg custard into the egg white and fold. Don’t overfold to prevent the egg whites from losing their shape.
- Pour everything into two separate containers and, using a knife flatten and smooth out the top.
- Put it in an air fryer at 330F for 12 Minutes. DO NOT OPEN during the 12 minutes. Every air fryer would be slightly different after 12 minutes; if it hasn’t risen, bake for another 2 minutes. Serve immediately.
Video
Notes
- ROOM TEMPERATURE EGGS! It seems like an easy tip but makes a huge difference. I like to take it out 1 hour before baking.
- DON’T WHISK BY HAND! I know it’s a good workout, but using a stand mixer or hand mixture will save tons of time, which allows the air to flow into the egg white faster.
- BE GENTLE & DON’T OVER FOLD! When you fold all the ingredients together, make sure to be GENTLE, don’t flatten the egg whites you worked so hard on.
- BUTTER & SUGAR THE CONTAINER! This is one of the secret tips that help the souffle rise; make sure never to skip this step as it is crucial for fluffy souffle. Also, make sure to use the right containers meant for souffle, so it rises upwards.
- NEVER ADD IT ALL AT ONCE! We are working with eggs, and it is really easy to turn your souffle into scramble eggs if you add it all at once. Always only fold in ⅓ of the portion first before mixing it all up (you will see later)
