Speaking of soufflé, the baked French dessert made with egg yolks and beaten egg whites tastes light and fluffy, but inevitably, is a little bit thin.
As for a creamy cheesecake, it comes so intense that it could be difficult to manage after a big main course.
Now, wouldn’t it be perfect if there’s something that features the tangy, creamy flavor of cheesecake with the moist, cotton-soft texture of soufflé?
Well, pastry chef King Poon, founder and head chef of Dreamix, has come up with a solution — Japanese matcha soufflé cheesecake with adzuki beans.
The top tip for a fluffy and silky soufflé is patience, says Poon.
First, cake flour and matcha green tea powder have to be sifted several times to make sure no large granules would go into the batter.
Folding and whipping the ingredients as lightly and quickly as possible would make the soufflé rise like a charm.
Ingredients (2 servings):
50g whipping cream, 60g sugar, 10g matcha green tea powder, 160g cream cheese, 40g egg yolk, 60g egg white, 20g cake flour, 8g adzuki bean paste
1. Keep the cream cheese under room conditions for 15-20 minutes. Blend it well with 20g sugar, and beat it till all sugar is melted, yielding a smooth mixture.
2. Add the egg yolk into the cream cheese mixture slowly. Add the whipping cream in two separate portions, and stir it well. Pour in the sifted cake flour and matcha green tea powder, and fold the mixture evenly, lightly and quickly.
3. Separately, beat the egg white till it is 70 percent foamy, using medium speed on hand mixer. Add in the remaining sugar and continue the beating at the same speed.
4. Add the whipped egg white into the cream cheese mixture in two or three separate portions. A greater force could be applied for blending the first one-third of the batter. Then, whip the remaining lightly and quickly as usual.
5. Half-fill a glass container with the cake batter, add in some adzuki bean paste and cover it by more batter until the glass becomes 80 percent full.
6. Place a small piece of baking paper in a circle at the opening of the glass to assist the rise of the soufflé. Preheat the oven at 170C for 20 minutes. Steam bake it for 30 minutes, or until it reaches an ideal height.
This article appeared in the Hong Kong Economic Journal on April 1
Translation by John Chui with additional reporting
[Chinese version 中文版]
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