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*** I wrote the amount of sugar incorrectly in the video
I'm sorry.
The amount of sugar is 20 ~ 22g (per egg)!
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ingredients- 2 small sizes or 1 large mousse ring of the image
1 egg yolk
12-15g of milk (1 table spoon)
0.5g of salt (1/16 teaspoon )
Vanilla paste ( vanilla extract ) slightly (can be omitted)
15~17g of cake flour (1.5 table spoon) - all purpose f flour, flour-based rice powder available
1 egg white (35g to 40g)
20~22g of sugar (1.4 table spoon) - you can reduce the amount of sugar slightly depending on your taste
5g of lemon juice (1 teaspoon)
- Lemon juice can be omitted. You can add vinegar instead of lemon juice.
If you add lemon juice, it will be easier to mix the mixture because it will be less extinguished when mixing the meringue and the dough.
Bake 6 minutes on one side + turn it over + 5 minutes + Turn off the heat, cover and let stand for 2-3 minutes.
Please adjust the baking time by referring to my time.
The place I baked the souffle pan cake is the pan (grill).
It is not an oven.
Cook on low heat.
Not very low heat.
It's between the low and medium heat.
It is about 180 degrees Celsius.
12cm in diameter * 5cm in height with mini mousse ring
Teflon paper inside is 4 to 4.5 cm high (paper parchment possible)