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