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)

The little cute figurines next to your bowl always make me smile 😊 such lovely detail 💕

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.

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 😢

this is the best recipe I have ever tried, it is perfect to accompany afternoon tea on winter days.

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!

멋진 영상 감사합니다! 개인적인 의견인데 요리마다 난이도를 별 다섯개 기준으로 달아주시면 본인 수준에 맞는 레시피를 알 수 있어서 좋을것 같아요💕🙏

Used a toaster oven to make these. Turned the oven to 180C. Baked for 25-30 min. Perfect!

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.

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!~ :)

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.

적절한 당도 ! 어마어마하게 부드러움 ㅠ 그냥 사르르녹아요... 위에 살구잼 발라서도 먹었는데 그냥먹는게 더맛있어요... 구름을 먹는맛❤

I've tried a lot of ypur recipes ❤️😭 and I really enjoyed baking and eating it ✨

Been making this few times and it's a hit..thank you for the recipe

오오 미니 수플레 케이크 완전 먹음직스럽네요 츄릅 😋😋

정말 정말 맛있고 따라하기도 편하고 너무 맛있게 해먹었어요 ㅜㅡㅜ 저는 10도 올려서 구웠는데 딱 좋게 나왔어요

아아 정말 저 부드러운 질감이 상상되면서..😭 너무먹고싶어지네요! 자세한 레시피 감사드립니다!

i made this and it tasted amazing! thank you so so much~

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.

the texture looks just amazing !

Thank you for the recipe 😍

오늘도 영상 보러 빨리 왔어요🥰 폭신하고 부드러운 미니 수플레 치즈케이크 맛있어 보여요💕 오늘도 힐링되는 영상 감사해요:) 오늘 영상도 잘 볼게요🔮

So creamy and soft looking!! 😋 loved it as usual! Thank you so much!! Please stay safe and blessed always ❤

Wow I love the things you do now and you have a good day

Extremely satisfying and therapeutic to watch your channel. Thank you very much from Myanmar!

I did this today!!! Love it

쿠킹트리님 질문이있어요!! 어제 이거만들었는데 너무맛있더라구요...핳...❤ 레시피최고! 근데혹시 초코나 녹차가루를이용해서 변형해보고싶은데 어떤걸 얼마나 대체해서 만들면 좋을까요~? 혹시 알려주실 수있을까용?!

I love your videos! Thank you for the Subtitles 💗💗

Thank you for the recipe! I made them twice in 3 day!!!

Loved this cupcakes cheesecake version 😍

한시간이면 뚝딱인데 녹아요ㅋㅋ 거의 무스같은 질감?!

solo puedo decir gracias es un placer ver el resultado, y mas agradecida que haya colocado la receta en ingles.

Beautiful , Thank You

Looks extremely good and appetizing. Thank you for sharing!!

Wow wow and wow. This is so special. I will try to make this. If I fail I will try again.

머핀 틀에 치즈 케이크라니 세상에 이렇게 귀여운 치즈 케익은 처음 봐요ㅠㅠㅠ 머리에 바른 살구잼도 색 너모 이쁘고 맛있어 보이네여

Looks delicious!

If it turns out wet, try freezing it for 4 hours ❤️

입에 침고인다 주륵

These are my favorite!! 😍❤️

와..... 이건 정말 못참죠🤤🤤🤤❤

What a beautiful wholesome channel :))

Awsome racipe

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 .

Always a BIG LIKE to ALLLLLL your perfect recipes

thanks for sharing, looks good, will try

Best recipes ever❤️

우와, 이 미니 수플레 치즈케이크가 맛있겠어요! 😍😍🥰🥰💝💝💗💗💕💕💖💖

우왁 완전 폭신폭신 맛있어보여요💕

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~~

Easy to follow, thank you. Will definitely try it soon.

This was absolutely delicious & I thank u from my heart because u didn’t have to share this amazing recipe 😁

부드러움이 여기까지 느껴져요~~

Awesome !! I loved it 😍thank yo so much 🙏🙏🙌🙌👍

진짜 짱 맛있어여~~~

these look so good!! i want one so bad right now 🤩🤩

보들보들해보이고 맛있어 보여요 ㅎㅎ 쿠킹트리님 책 내시면 잘되실듯요 ㅎㅎ 유튜버로서도 잘 되셨지만요~~ ^__^

تسلم إيدك شكلها يجنن 🇪🇬🇪🇬🇪🇬😋😋😋

Очень нежно и красиво! Спасибо за рецепт

Looks so fluffy!

So yummy...

I love this its so comforting!

Delicious yummy 👍

They look so DELICIOUS!! I am going to try these too!! Thank you😍

Omg delicious 🤤

This looks so good!

Delicious

So soothing! It looks delicious!

I will try this😊😊😊😍😍😍

I love Cooking tree 🤩

خيااال Thanks for translation it looks nice

Very good recipe. I tried my first time success. Exact my taste not too sweet ❤️. Thanks

WONDERFUL RECIPE , AND I THINK IT IS VERY TASTY .

Ithing you cooking so interesting

wow yummy souffle cake😍😍

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!! ❤️❤️❤️

wow so delish, i will try, thank you..

I liked watching this innovative souffle... i will do try making them😍😍

Terimakasih juga buat resepnya, sangat mudah dipahami👍🏻🙏🏻💕

Going to try this very soon 😭😭😭😭💃

I absolutely will make this ..

*Невероятный рецепт мне очень понравился 😋👍👌🤩👏👏*

255번째 좋아요!! 좀 늦었지만 이번 영상도 귀엽고 넘 맛있어 보여요^^ 부드럽고 촉촉하고 엄청 예쁘네요~뽀얗고^^

I miss the longer videos 😭. They're such good videos that I want more of them!

1. ผสมครีมชีส เนยจืด และนม กับอ่างน้ำขนาดกลางจนละลายเข้ากัน จากนั้นใส่ไข่แดง วานิลลาสกัด และน้ำมะนาว คนให้เข้ากัน 2. ร่อนแป้งนุ่มและแป้งข้าวโพดและผสมให้เข้ากัน 3. ตีไข่ขาวและเมื่อมีฟองอากาศขนาดใหญ่ ให้แบ่งน้ำตาลออกเป็น 3 ส่วน แล้วตีให้เป็นเมอแรงค์ที่นุ่ม 4. แบ่งเมอแรงค์ลงในแป้งไข่แดงเป็น 3 รอบ ผสม เทลงในพิมพ์มัฟฟินที่ใส่ถ้วยกระดาษ parchment และฟองอากาศ 5. วางแป้งลงบนกระทะด้วยน้ำร้อน แล้วอบในเตาอบที่อุ่นถึง 120 องศาเป็นเวลา 25 นาที 6. แช่เย็นที่อุณหภูมิห้อง นำไปแช่ตู้เย็น จากนั้นทาแยมแอปริคอทด้านบน

뉴스에서 새로운 비디오를 본다면 즉시 보러 오십시오. 미니 수플레는 맛있습니다. 공유 해주셔서 감사합니다😍😍😍😍

Wow... terlihat cantik and enak😋...mmmmm, lembuttt banget🤤Terimakasih videonya Cooking tree😋👍🏻🙏🏻🌼

모양이 이쁘네요ㅎㅎ

Wow looks tasty, i will try that soon.... 😊 ❤️

Looks delicious

Thank you for recipe 🌹

Looks delicious! I gotta make this recipe right away! 😍

these look soo cute!!

Thanks 👍👍

Looks yummy

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!!

I've tried this recipe 3 times and the result is: the top surface of the cake is always wrinkled... I have also tried 3 types of flour, from low, medium and high protein. Then I tried 3 different temperatures and times; 120° & 25 minutes, 120° & 50 minutes, 160° & 20 minutes. I also followed the steps taught as in the video for each baking. But the result is always the same, the top surface is wrinkled. I wonder what's wrong?

Wrap in an cookie dough & bottom 😋 gourmet cheesecake trufflings ( little larger than a truffles.

Am looking for this thanks

안녕하세요! 지금 제가 그대로했는것같은데 왜 부풀면서 완전 갈라져서 올라올까요 ㅠㅠ