Melt-in-your-mouth Japanese Honey Soufflé Cake is easy to make at home! I also added some coconut to the cake to eliminate the smell of eggs, especially fragrant when baked, this time with a high value of the enameled cast iron skillet to bake. We all know that Soufflé tastes best when eaten while hot, relying on the insulation properties of the cast iron skillet, in the winter without heating, eating hot, super satisfying.

? Material?

3 eggs, 40 grams of milk, 50 grams of low-flour, 6 grams of coconut, 15 grams of honey, 15 grams of granulated sugar

? Potting Sets?

Return to Ware enameled cast iron pan 22cm (grease with 3g butter before baking)

? Directions?

1. Soften the butter first and grease the bottom and about half of the height around the pan

2. Whisk the milk with the honey and egg yolks, then whisk in the coconut, and finally sift in the low-flour powder to make a fine yolk paste

3. Whip the egg whites to fish-eye peaks, and then add the fine sugar all at once to whip it to neutral peaks

4. Add 1/3 of the meringue to the egg yolk mixture and mix well, then mix all together

5. Pour into an enameled cast iron pan and shake until the surface of the batter is smooth

6. Place the oven at 180 degrees Celsius on the top and 170 degrees Celsius on the bottom, place it in the middle and lower layers

7. Remove from the oven after about 10 minutes, and quickly cut out the pattern with the razor blade, the purpose of this step is to make the cake's cracks more regular, it can be omitted

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8. Continue to bake in the oven for 15 minutes, that is, a *** need to bake for 25 minutes

9. Remove and eat while hot, because it is a high-temperature fast baking, the cake's explosive force is very strong, put a moment to shrink back is a normal phenomenon, the texture is the surface of the crunchy, the interior is fluffy and soft, when I eat directly with a spatula to cut and peel off the cake all around so that it does not scratch the enamel