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! My Air Fryer Matcha Souffle is fluffy and moist on the inside and crispy on the outside. With a few simple ingredients and a couple of secret tips, you will be able to successfully make this soft and delicate Matcha Souffle every single time!
Dessert is science; many elements go into baking, making it intimidating since one tiny mistake may ruin the whole dish. That is why I was determined to make a fail-proof two-portion recipe perfect for Valentine’s day coming up. Air Fryer Matcha Souffle is irresistibly good, and no one will ever believe that it is made from an Air Fryer. Make sure to serve the souffle immediately once it’s out of the air fryer for the perfect peak!
Here are FIVE TIPS for the perfect Souffle:
- 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)
I choose to use an Air Fryer instead of the Oven because it controls the temperature alot easier, which lowers the chance of failure.
Air Fryer is also a perfect option for those that live alone since you don’t want to turn on a whole oven just for two tiny souffle. Make sure NOT to open the air fryer and be patient. Unlike the range, you can’t sneak peek but trust the process!
Ingredients
15g Butter
160g Milk
2 Egg Yolk
15g Sugar
20g Cake Flour
3 Egg White
15g Sugar
1 tsp of Vanilla
3 tsp Matcha Powder
- 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.
AIR FRYER I RECOMMEND: https://shopstyle.it/l/brgw2
Air Fryer Matcha Souffle
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! My Air Fryer Matcha Souffle is fluffy and moist on the inside and crispy on the outside. With a few simple ingredients and a couple of secret tips, you will be able to successfully make this soft and delicate Matcha Souffle every single time!
Yield: 2 Souffle
Equipment
Materials
- 15 g Butter
- 160 g Milk
- 2 Egg Yolk
- 15 g Sugar
- 20 g Cake Flour
- 3 Egg White
- 15 g Sugar
- 1 tsp of 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.
Notes
Here are FIVE TIPS for the perfect Souffle:
- 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.
