I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes.
What did I do wrong? Here are the steps to the recipe;
After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven.
updated 19 Jan Evening :
Thank you very much @jefromi and @KatieK for your comments and links. I plan to buy oven thermometer this morning because I have no it yet.
updated 21 Jan Lunch :
Yesterday I found problem on the oven temperature. When I set temperature to 170 C, real temperature is 150C or below (because it keep going down). So today I try to keep in range of 160-200C and no collapses now.
Thanks you very much to everybody again for kindly help.
There are two likely causes of soufflé problems.
1) Egg foam. Be sure that you're whipping them to peaks (soft peaks, as I recall) when you first whip them. Then, when adding the 2 mixtures together in 3rds, be sure that you're properly folding in the whites; this is a very specific technique, and easy to over-do.
2) Oven heat. Use an oven thermometer to check your oven's temp - it's probably wrong. Put some extra mass in that oven (like a baking stone or brick) to reduce wild temperature swings during baking.
But, as in the linked questions in the comments, all soufflés fall to some degree.
A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I noticed that my soufflé would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a soufflé, or at least a way to keep it from falling in the first place?
minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside. Just after the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance
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