1:30am here, i just finished making this. Made 2 servings once with a muffin tray, once with a cake pan. Ruined one meringue on the way. Here is my tip: Meringue: - dont worry too much about over whipping meringue. Better whipping more than less. When you mix the meringue with the yolk mix, you can remove the bubbles of the meringue by whisking it longer with the yolk mix. Just make sure the final batter naturally drips when you lift the whisk. (No lumps of meringue dropping by itself) - add less sugar at once if needed. Whisk well so it’s well incorporated with egg white. Preparing the pan - muffin trays: - lightly brush the bottom with butter, then put parchment cupcake cups in it. This way the mini cakes will come out of the muffin trays easily. (Since the cake is really fragile and soft, you can ruin the shape when you take them out from the tray) Preparing the pan - cake pan: - brush the pan with butter, then use parchment paper to cover the sides and the bottom. Brush butter again on the paper, and give a sugar coat inside. This will allow the cake to rise well instead of sticking to the sides(helps preventing cracks on the side as well. Put less sugar in your cake because this will sweeten your cake) - put wet cake strips or submerge the whole pan in a pan of warm water Baking: - Same temperature. Over cooking is better than under cooking for souffle, so cook as long as it takes for you to have a clean skewer when you poke the cakes (personally, i took 1hour for the muffin trays, almost 2 hours for a 7 inches cake pan) After baking: - drop the cake pan or tray on the counter couple times to remove steam. - immediately take out the cake from the tray and pan, cool it in room temp.(use cooling rack, if not you will have a bit mushy bottom. Still okay as long as it’s cooked tho) - let it cool in fridge once its room temp. Keep it on fridge for minimum 1hour before serving. Overnight is the best. - Dont put plastic wrap on your cake, this will rip the top of your cake. - the top of your cake will be a bit crunchy? Rough? at first. This will go away if you keep it in the fridge overnight! ---- Troubleshooting for common mistakes: - Cracking on top: bake the cake at 200-220 celsius for up to 10mins in the beginning. You will notice browning on the top of the cake. Once the desired colour comes out, open the oven door for about 10secs.(this will let the steam out of the oven, prevent the cake from expanding too much. We don’t want this because it will flatten in ugly shape) Immediately lower the temperature to 120c and bake until the cake passes the skewer test. (golden brown colour should appear within the first 7-8mins. Otherwise it will crack on the top) - Cake flattening after taking it out of the oven: This you can’t do much about it. But when you whip meringue, whisk in low speed for the last 2 mins so your meringue can have small bubbles. This will make your cake a bit more stable. Also, after you bake, drop the tray/pan on to your countertop couple times to immediately remove the steam inside the cake. This will help a bit. opening the oven some time to time will release the steam, preventing the cake from becoming overly fluffy. (If it expands too much it will shrink as well)
your comment was so helfpul. i made this souffle cheesecake as well and used a cake pan instead of a muffin pan and followed your guide. it was really helpful and it tasted amazing. thank you! thank you!
벼르고 벼르다가 드디어 만들어 먹었는데 정말 맛있어요. 머스코바도 사용했는데 은은한 향과 은근한 당도가 입안에 사악~ 퍼집니다. 크래프트 치즈를 사용했는데 반죽할 때는 꼬릿꼬릿한 냄새가 거슬렸는데 굽고나니 싹 사라졌어요. 좋은 레시피 감사합니다. 다음엔 요거트 들어가는 버전으로 만들어 보려합니다.
did this recipe this week. My family loved it :D tip : keep it in the fridge until it's completly cooled down. The texture and the taste are really different. Also, you can go as far as cooling it overnight, it seems to me that the flavors were even stronger the next day.
I've tried this just now and it turns out so yummy! I don't have cake flour, so I use wheat flour+baking powder 1/2tsp instead. Then baked for 40-50 minutes. It depends on the oven act.. Tq cooking tree for this super easy and simple recipe!
Did you use a 6.5cm sized ring mold? I can’t find it 🥺. Also, did you use a regular cupcake liner for the inside?? I really want to make it this weekend
This video teaches me how to make the most delicious and beautiful treats, inspires me to bake, and helps me sleep because it doubles as an ASMR video. I LOVE that there is no music or voice overs.
너무 맛있어 보여서 따라 했는데... 하나도 안익어요.. 머랭이 살아있어서 기포 터지는 소리가 그대로 나는데 어케 익히나요?? 40분째 굽는데도 안익어서 윗부분은 바싹 마르고 있어요 여러번 시행착오 끝에 방법을 알아냈습니다 제가 쓰는 오븐은 대우 미니오븐인데 중간에서 구워주다가 오븐 열선을 아래쪽에만 켜주세요 그리고 머핀을 맨 아래에다 두고 15분 정도 더 구워 주시면 안까지 다익어요 영상보고 중간중간 수분을 날려주라고 하시길래 의아했어요 왜냐 제 오븐에는 수분이 1도 없었거든요 그런데 머핀을 맨 아래에다 두니까 수분이 생기더라구여 ㅋㅋㅋㅋ ㅠㅠㅠ 지금이라도 방법 알아서 다행이에요 나중에 또 만들거에요 왜냐?? 너무 맛있거든요 .
I’ve made these 3 times just a tip before taking them out of the oven listen to them and if they still crackle put them back cause they aren’t done yet.
안녕하세요 쿠킹트리님! 영상 정말 잘 보고있습니다 ㅎㅎ 저도 쿠킹트리님처럼 반죽을 머핀컵 8-90퍼 정도 채워서 구웠는데 머핀컵 위로 봉긋하게 솟지않고 반죽을 부었던 높이 그대로 구워져 나왔어요ㅠㅠ 베이킹파우더를 조금 넣으면 봉긋하게 구워질까요?! 맛에는 영향이 없을까요?🥲
Did you use a 6.5cm sized ring mold? I can’t find it 🥺. Also, did you use a regular cupcake liner for the liner?? I really want to make it this weekend
너무 맛있어 보여요 저희 딸이 이 영상을 보더니 만들어 달라고 해서 주말에 만드려고 재료를 사려 하거든요 그런데 유산지 틀이 65mm가 있긴 한데 14,400장씩 팔더라구요 ㅠㅠ 55mm로 하면 갯수로는 6개가 나올까요? 이건 5개 나오신다고 하시던데 그리고 잉글리쉬머핀틀은 75mm가 있는데 55mm해도 맞겠죠? ㅠㅠ
Are you using regular cupcake liners? I love you channel!! 😍 I’ve used your strawberry cake, chocolate cupcake and crepe cake recipes many times already. They’re so amazing!! ❤️❤️❤️
Hi! I love your recipes and foods!😋 I see mostly on your video you use cake flour which I don’t have.. Can I use plain flour instead? The All purpose flour?😊💞 I don’t know how to make cake flour
1:30am here, i just finished making this.
Made 2 servings once with a muffin tray, once with a cake pan. Ruined one meringue on the way. Here is my tip:
Meringue:
- dont worry too much about over whipping meringue. Better whipping more than less. When you mix the meringue with the yolk mix, you can remove the bubbles of the meringue by whisking it longer with the yolk mix. Just make sure the final batter naturally drips when you lift the whisk. (No lumps of meringue dropping by itself)
- add less sugar at once if needed. Whisk well so it’s well incorporated with egg white.
Preparing the pan - muffin trays:
- lightly brush the bottom with butter, then put parchment cupcake cups in it. This way the mini cakes will come out of the muffin trays easily. (Since the cake is really fragile and soft, you can ruin the shape when you take them out from the tray)
Preparing the pan - cake pan:
- brush the pan with butter, then use parchment paper to cover the sides and the bottom. Brush butter again on the paper, and give a sugar coat inside. This will allow the cake to rise well instead of sticking to the sides(helps preventing cracks on the side as well. Put less sugar in your cake because this will sweeten your cake)
- put wet cake strips or submerge the whole pan in a pan of warm water
Baking:
- Same temperature. Over cooking is better than under cooking for souffle, so cook as long as it takes for you to have a clean skewer when you poke the cakes (personally, i took 1hour for the muffin trays, almost 2 hours for a 7 inches cake pan)
After baking:
- drop the cake pan or tray on the counter couple times to remove steam.
- immediately take out the cake from the tray and pan, cool it in room temp.(use cooling rack, if not you will have a bit mushy bottom. Still okay as long as it’s cooked tho)
- let it cool in fridge once its room temp. Keep it on fridge for minimum 1hour before serving. Overnight is the best.
- Dont put plastic wrap on your cake, this will rip the top of your cake.
- the top of your cake will be a bit crunchy? Rough? at first. This will go away if you keep it in the fridge overnight!
----
Troubleshooting for common mistakes:
- Cracking on top:
bake the cake at 200-220 celsius for up to 10mins in the beginning. You will notice browning on the top of the cake. Once the desired colour comes out, open the oven door for about 10secs.(this will let the steam out of the oven, prevent the cake from expanding too much. We don’t want this because it will flatten in ugly shape) Immediately lower the temperature to 120c and bake until the cake passes the skewer test. (golden brown colour should appear within the first 7-8mins. Otherwise it will crack on the top)
- Cake flattening after taking it out of the oven:
This you can’t do much about it.
But when you whip meringue, whisk in low speed for the last 2 mins so your meringue can have small bubbles. This will make your cake a bit more stable. Also, after you bake, drop the tray/pan on to your countertop couple times to immediately remove the steam inside the cake. This will help a bit.
opening the oven some time to time will release the steam, preventing the cake from becoming overly fluffy. (If it expands too much it will shrink as well)
thank you so much for this comment
I agree, thank you so much for this comment!! So helpful 🥺🙏🏻🤍
Thank youu!!
So helpful. Thank you
your comment was so helfpul. i made this souffle cheesecake as well and used a cake pan instead of a muffin pan and followed your guide. it was really helpful and it tasted amazing. thank you! thank you!
The little cute figurines next to your bowl always make me smile 😊 such lovely detail 💕
Plus those pretty dish towels!
@@ravent3016 yes! 😊
적절한 당도 ! 어마어마하게 부드러움 ㅠ 그냥 사르르녹아요... 위에 살구잼 발라서도 먹었는데 그냥먹는게 더맛있어요... 구름을 먹는맛❤
벼르고 벼르다가 드디어 만들어 먹었는데 정말 맛있어요. 머스코바도 사용했는데 은은한 향과 은근한 당도가 입안에 사악~ 퍼집니다. 크래프트 치즈를 사용했는데 반죽할 때는 꼬릿꼬릿한 냄새가 거슬렸는데 굽고나니 싹 사라졌어요. 좋은 레시피 감사합니다. 다음엔 요거트 들어가는 버전으로 만들어 보려합니다.
Used a toaster oven to make these. Turned the oven to 180C. Baked for 25-30 min. Perfect!
did this recipe this week. My family loved it :D
tip : keep it in the fridge until it's completly cooled down. The texture and the taste are really different. Also, you can go as far as cooling it overnight, it seems to me that the flavors were even stronger the next day.
Was planning to do it exactly as you said. Thanks for sharing!
I've tried this just now and it turns out so yummy! I don't have cake flour, so I use wheat flour+baking powder 1/2tsp instead. Then baked for 40-50 minutes. It depends on the oven act.. Tq cooking tree for this super easy and simple recipe!
Did you use a 6.5cm sized ring mold? I can’t find it 🥺. Also, did you use a regular cupcake liner for the inside?? I really want to make it this weekend
Cooking tree never answer viewers questions
this is the best recipe I have ever tried, it is perfect to accompany afternoon tea on winter days.
YES! I tried a couple of difference ones but this one still taste the best!
This video teaches me how to make the most delicious and beautiful treats, inspires me to bake, and helps me sleep because it doubles as an ASMR video. I LOVE that there is no music or voice overs.
멋진 영상 감사합니다! 개인적인 의견인데 요리마다 난이도를 별 다섯개 기준으로 달아주시면 본인 수준에 맞는 레시피를 알 수 있어서 좋을것 같아요💕🙏
좋은아이디어에요!!
오 이거 진짜 좋다 💗💗
저도 동의합니다!
Omg this looks so incredibly fluffy and soft! I just want to squish it!! ahahahahha now i want cake and it’s only 10 am 😢
정말 정말 맛있고 따라하기도 편하고 너무 맛있게 해먹었어요 ㅜㅡㅜ 저는 10도 올려서 구웠는데 딱 좋게 나왔어요
This is so cute and looks so yummy I decided to make it today! They`re in the oven, I can`t wait to see how they turn out!~ :)
Please tell us that’s good or not!
Was it good?
@@hi-rz6oo I tried, but turn out so wet inside, I baked double the time, but still wet.
@@bonnieding-karaoke ohh thank you for the info
@@jarja1 I made it too and it didn’t taste good, wet like the other comments said.
쿠킹트리님 질문이있어요!! 어제 이거만들었는데 너무맛있더라구요...핳...❤ 레시피최고! 근데혹시 초코나 녹차가루를이용해서 변형해보고싶은데 어떤걸 얼마나 대체해서 만들면 좋을까요~? 혹시 알려주실 수있을까용?!
박력분에서 10g정도를 녹차나, 초코파우더로 대체하시면 되어요!
@@Journey_of_Light 감사합니다!❤
오오 미니 수플레 케이크 완전 먹음직스럽네요 츄릅 😋😋
I've tried a lot of ypur recipes ❤️😭 and I really enjoyed baking and eating it ✨
아아 정말 저 부드러운 질감이 상상되면서..😭 너무먹고싶어지네요! 자세한 레시피 감사드립니다!
한시간이면 뚝딱인데 녹아요ㅋㅋ 거의 무스같은 질감?!
너무 맛있어 보여서 따라 했는데...
하나도 안익어요.. 머랭이 살아있어서 기포 터지는 소리가 그대로 나는데 어케 익히나요?? 40분째 굽는데도 안익어서 윗부분은 바싹 마르고 있어요
여러번 시행착오 끝에 방법을 알아냈습니다
제가 쓰는 오븐은 대우 미니오븐인데
중간에서 구워주다가 오븐 열선을 아래쪽에만 켜주세요 그리고 머핀을 맨 아래에다 두고 15분 정도 더 구워 주시면 안까지 다익어요
영상보고 중간중간 수분을 날려주라고 하시길래 의아했어요 왜냐 제 오븐에는 수분이 1도 없었거든요 그런데 머핀을 맨 아래에다 두니까
수분이 생기더라구여 ㅋㅋㅋㅋ ㅠㅠㅠ
지금이라도 방법 알아서 다행이에요 나중에 또 만들거에요 왜냐?? 너무 맛있거든요 .
the texture looks just amazing !
너무너무 맛있어요~~ 미니로 구워서 그런지 크게 구운 것보다 더욱 부드럽고 맛있었어요 감사합이다~~^^
이 미니 수플레 케이크 초코버전으로도 가능할까요?? ^^’ 트리님이 만드시면 초코도 너무 맛있을 것 같아요~~
꼬치테스트 해서 묻어나오는게 없어야 할까요?
i made this and it tasted amazing! thank you so so much~
Extremely satisfying and therapeutic to watch your channel. Thank you very much from Myanmar!
If it turns out wet, try freezing it for 4 hours ❤️
Been making this few times and it's a hit..thank you for the recipe
I’ve made these 3 times just a tip before taking them out of the oven listen to them and if they still crackle put them back cause they aren’t done yet.
solo puedo decir gracias es un placer ver el resultado, y mas agradecida que haya colocado la receta en ingles.
Loved this cupcakes cheesecake version 😍
Wow I love the things you do now and you have a good day
Thank you for the recipe! I made them twice in 3 day!!!
부드러움이 여기까지 느껴져요~~
how much is the yield for this recipe?
오늘도 영상 보러 빨리 왔어요🥰 폭신하고 부드러운 미니 수플레 치즈케이크 맛있어 보여요💕
오늘도 힐링되는 영상 감사해요:) 오늘 영상도 잘 볼게요🔮
안녕하세요 쿠킹트리님!
영상 정말 잘 보고있습니다 ㅎㅎ
저도 쿠킹트리님처럼 반죽을 머핀컵 8-90퍼 정도 채워서 구웠는데 머핀컵 위로 봉긋하게 솟지않고 반죽을 부었던 높이 그대로 구워져 나왔어요ㅠㅠ 베이킹파우더를 조금 넣으면 봉긋하게 구워질까요?! 맛에는 영향이 없을까요?🥲
꼬지테스트하면 묻어나오는데 그러면 더 구워야 하나요 ??
머핀 틀에 치즈 케이크라니 세상에 이렇게 귀여운 치즈 케익은 처음 봐요ㅠㅠㅠ 머리에 바른 살구잼도 색 너모 이쁘고 맛있어 보이네여
Can we steam this instead?
El queso crema es salado o no?
Pd: Adoro tus recetas, he hecho una y salió espectacular! Muchas gracias.
So creamy and soft looking!! 😋 loved it as usual! Thank you so much!! Please stay safe and blessed always ❤
I did this today!!! Love it
Did you use a 6.5cm sized ring mold? I can’t find it 🥺. Also, did you use a regular cupcake liner for the liner?? I really want to make it this weekend
Thank you for the recipe 😍
Sensillamente deliciosos gracias intentaré prepararlos
Очень нежно и красиво! Спасибо за рецепт
Looks delicious!
Wow wow and wow. This is so special. I will try to make this. If I fail I will try again.
Looks extremely good and appetizing. Thank you for sharing!!
혹시 치즈케이크처럼 윗면을 갈색으로 만드려면 어떻게 해야할까요??
일반적인 6구 머핀틀에 유산지컵 꽂고 반죽 담은 다음에 더 큰 팬에 물 담고 머핀틀 넣어서 구워도 되나요??
와..... 이건 정말 못참죠🤤🤤🤤❤
우와, 이 미니 수플레 치즈케이크가 맛있겠어요! 😍😍🥰🥰💝💝💗💗💕💕💖💖
컵사이즈 6.5면 밑면 사이즈인가요?
스텐틀 구입하려면 어디서 뭐라도 검색하면 될까요?
I love your videos! Thank you for the Subtitles 💗💗
Can i use fresh milk for this? Or what kind of milk are you using? Any recomendations?
Just wonder is possible to use steam instead using oven as I don’t have oven but I really love soufflé cheesecake alot
These are my favorite!! 😍❤️
تسلم إيدك شكلها يجنن 🇪🇬🇪🇬🇪🇬😋😋😋
입에 침고인다 주륵
What a beautiful wholesome channel :))
Thank you for liking it!♥︎
do you use normal oven temperature or the fan oven function?
Best recipes ever❤️
Can I leave out the lemon juice or will it affect the texture?
May I know if 120ºC in fan-forced or top & bottom heat please?
Did u chill the bowl to mix the egg whites? Thanks
와... 쿠킹트리님 이것도 정말정말 맛있어요ㅠㅠㅠㅠㅠ 에그타르트 레시피도 끝내줬는데 요것도 진짜 대박이네요ㅠㅠㅠㅠ 레시피 감사합니다🥺❤️!!! 이게 겉부분은 부드럽고 포슬한 빵느낌에 속은 촉촉하고 손대면 아주아주 살짝 묻어나오는 정도의 굽기가 맞나요? 구움색은 영상이랑 거의 똑같이 or 살짝 더 노릇하게 나왔는데 베이킹 초보라 이게 잘 만들어진건가 긴가민가하네요 허헛 (5.5cm 머핀틀 사용) 아무튼 너무 맛있어서 흡입중이에요ㅠ 3ㅠ!!
굽고 바로는 윗면을 만졌을 때 손에 살짝 묻어 나올 수 있을 것 같아요~
오븐 사양에 따라 굽는 온도와 시간은 차이가 날 수 있는데 모양이 무너지거나 많이 꺼지지 않고 잘 유지되었다면 잘 구우신 것 같아요~^^
수플레 치즈케이크는 속이 많이 촉촉한 편이에요~
@@Cooking_tree 감사합니다🤭 말씀대로 하루 냉장시켜서 차갑게 먹으니까 훨씬 맛있었어요ㅠㅠㅠㅠ좋은하루되세요~~!
우왁 완전 폭신폭신 맛있어보여요💕
안녕하세요! 지금 제가 그대로했는것같은데 왜 부풀면서 완전 갈라져서 올라올까요 ㅠㅠ
혹시 크림치즈말고 마스카포네로 해도될까요?
Beautiful , Thank You
This was absolutely delicious & I thank u from my heart because u didn’t have to share this amazing recipe 😁
진짜 짱 맛있어여~~~
너무 맛있어 보여요 저희 딸이 이 영상을 보더니 만들어 달라고 해서 주말에 만드려고 재료를 사려 하거든요
그런데 유산지 틀이 65mm가 있긴 한데 14,400장씩 팔더라구요 ㅠㅠ 55mm로 하면 갯수로는 6개가 나올까요? 이건 5개 나오신다고 하시던데
그리고 잉글리쉬머핀틀은 75mm가 있는데 55mm해도 맞겠죠? ㅠㅠ
Are you using regular cupcake liners? I love you channel!! 😍 I’ve used your strawberry cake, chocolate cupcake and crepe cake recipes many times already. They’re so amazing!! ❤️❤️❤️
these look so good!! i want one so bad right now 🤩🤩
우유대신 생크림으로 해도 될까요??
Is it cake flour is normal flour or its wheat flour but for flour cooking cake?
Can I replace the lemon juice with sour cream?
크림치즈 어떤거 사용해야될까요?
Hi. Can i use plain flour instead of cake flour?
안녕하세요 쿠킹트리님!
집에 박력분은 없고 전분만 있는데 전분으로 전부 대체하려면 몇그람을 넣는게 좋을까요??
항상 영상 잘보고 있어요 감사합니다 ❤️
전분만 사용해 만들면 케이크의 식감이 달라질 수 있을 것 같아요~
박력분과 섞어 넣어야 어느정도 형태도 잡히고 식감도 더 묵직하게 해주는 것 같아요~
@@Cooking_tree 우와 답글 감사합니다 ㅎㅎㅎ 박력분이 무게감을 주는군요!
항상 하루의 마무리로 쿠킹트리님 영상 오면서 힐링 하는지라 쿠킹트리님을 정말 존경하는 팬이에요 ❤
항상 감사합니다 ❤
보들보들해보이고 맛있어 보여요 ㅎㅎ 쿠킹트리님 책 내시면 잘되실듯요 ㅎㅎ 유튜버로서도 잘 되셨지만요~~ ^__^
Awsome racipe
Always a BIG LIKE to ALLLLLL your perfect recipes
안녕하세요~ 굽고 난 후 보관법 알 수 있을까요?
레몬즙은어떤걸쓰시는지용.
머핀틀에다 해봐야겠다
Awesome !! I loved it 😍thank yo so much 🙏🙏🙌🙌👍
언제나 잘 보고 있습니다 ^^
혹시 감자 전분으로 대체해도 상관은 없죠 ??
옥수수 전분이 하얗고 입자가 고와서 부드럽고 가벼운 식감을 내주어서 베이킹에는 옥수수 전분을 사용하는 게 좋다고 하더라구요~^^
@@Cooking_tree 답변 감사해용 ~^^
thanks for sharing, looks good, will try
Better hot or cold served?
박력분대신 쌀가루 써도 똑같을까용??
*Невероятный рецепт мне очень понравился 😋👍👌🤩👏👏*
Omg delicious 🤤
I love this its so comforting!
Hi! I love your recipes and foods!😋 I see mostly on your video you use cake flour which I don’t have.. Can I use plain flour instead? The All purpose flour?😊💞 I don’t know how to make cake flour
For making it at home sift 1 cup of flour with 2 tbsp of cornstarch. I make it in big batches so that I always have it on hand!
@@saraatppkdotpt8140 ohh okok I'll try that. Thank you so much!!!😄✨
쿠킹트리님! 오늘 처음으로 쿠킹트리님 레시피로 만들어 봤는데 수플레치즈케이크를 만들어봤어요!
그런데 애네 익힘정도는 어떻게 해야 알수있나요?
젓가락으로 찔러보고 반죽 안묻어야 익은걸까요?
Could this be made into chocolate?
Hello☺️ is it possible if I steam it?😅
They look so DELICIOUS!! I am going to try these too!! Thank you😍
Easy to follow, thank you. Will definitely try it soon.