抹茶舒芙蕾 Matcha Souffle

好好吃的舒芙蕾。外層稍微酥脆, 里面却很柔軟像布丁。最重要的是还有我最爱的抹茶味！

抹茶舒芙蕾 Matcha Souffle
(recipe adapted & modify slightly from Carol)

Ingredients:
Custard:
1 egg yolk
75g Cowhead UHT milk
10g Blue Jacket Plain Flour
5g matcha powder
10g Cowhead salted butter, softened

Meringue:
1 egg white
20g fine sugar

Method:
1. Prepare ramekins: Brush the ramekins with butter. Then, put some fine sugar in each ramekin & rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin. Chill in refrigerator for later use.

2.  Custard: In a medium bowl, whisk egg yolk & sugar together. Heat the milk in a saucepan till almost boiling. Then, pour gradually into the yolk sugar mixture & whisk continuously till combined. Sift in flour & matcha powder till combined. Pour the mixture back into the saucepan & whisk mixture over low heat till thickened & smooth. Remove from heat & whisk in butter till smooth. Set aside for later use.

3. Meringue: In a medium mixing bowl, whisk egg white till foamy & add sugar gradually. Whisk till almost stiff peak. Whisk meringue into custard till combined.

4. Pour batter into prepared ramekins. Steam baked in a preheated oven @ 170C for 15mins, then 140C for 10mins. Dust with icing sugar & serve immediately when out from oven.

 难过。。。。我的手脚太慢了，来不急拍下它最‘灿烂’的一面。

原本它长的好高，但我一拿出烤箱，撒上糖粉，准备手机，摆好位置。。。

一切都太迟了。。就只剩下那么一丁点高度了 =P