Souffle Egg

SOUFFLE EGG

This Shanghai treat is made of red bean paste, egg whites, flour, and corn starch.

For these souffle egg white balls, I use red bean paste as a secret ingredient. Red bean paste, or is a common ingredient in desserts in both Chinese and Japanese cuisines.

Red bean paste souffle balls are something I have never attempted to make at home. As a Shanghainese dessert that I’ve sampled around the world, I can’t recall seeing it on the normal menu in any of the places I’ve visited. I’m a huge fan of these, but I’ve yet to find them anywhere else. You can tell me about any places that serve these if you have any information about them.

On a Chinese forum, I found the recipe for the dish I wanted to make. Unless you have access to a deep fryer and an ice cream scoop, making these at home is not a simple task. My souffle balls were flat since I didn’t use either.

Each serving of this recipe contains only 214 calories.

INGREDIENTS:

• 150 g of red bean paste
• 5 egg whites
• 50 g of all-purpose flour
• 50 g of corn starch

INSTRUCTIONS:

1. Make little balls out of the red bean paste. Prepare the red bean paste.
2. Using an electric hand mixer, whip the egg whites until they are frothy.
3. Egg whites should be well mixed with flour and corn starch before being used in baking.
4. Using an ice-cream scoop, form the souffle balls into desired shapes (red bean paste in the middle).
5. Deep-fry the souffle balls at 190°C (375°F) until they are golden brown.
6. Sprinkle powdered sugar on top of the souffle balls before serving.
7. Serve at room temperature.