Chestnut Soufflé from your Air Fryer is so easy, and perfect for any occasion. Most people think that a perfect Souffle is so hard to bake, but to their surprise, it is quite easy and not fussy at all. If you tried before and did not succeed you should try this recipe. You will be surprised how easy and perfect the result be!
Know your ingredients
Before knowing the recipe, know the significance of the ingredients used.
Eggs are a universal food and many people like them fried, boiled, scrambled, or baked. They are easy to incorporate into food. Eggs may be the most important ingredient in your fridge! They’re nutritious, they taste great, and their physical properties and components make them indispensable in the kitchen. Eggs are used to cover food with crumbs, flour, etc. as eggs help to adhere to these ingredients and give a brown appearance when cooked. Eggs have a sticky nature that allows them to glue two pieces of dough or noodles or to provide a sticky surface for sprinkling seeds.
Flour is often used as a coating agent and as well as the main ingredient in many baking recipes. It can be used with different seasonings, salt, paprika, and garlic powder like it is used in this recipe. Coating of flour gives a crispy texture to potato wedges and beautiful golden color.
Cornstarch acts as a thickener in soups, sauces, stews, and cake fillings. It sometimes also acts as a binder that also gives a beautiful golden color to the fried items. Cornstarch is preferred over flour to thick gravies or soups.
● Vanilla sugar:
Vanilla sugar is a sugar formed from vanilla after infusing sugar with vanilla for a long period. It’s granulated in texture and is added in a variety of baked goods such as cookies, pastries, cakes, etc. Vanilla sugar adds up the flavor to the dish.
● Granulated sugar:
Granulated sugar as the word says has tiny grains. This type of sugar has a coarse feeling as the grains are a little bigger. The granulated sugar is used in baking goods. Mostly it is used to sprinkle on different baked goods as the grains don’t stick to each other and gives a nice presentation.
● Icing sugar:
Icing sugar is formed by grinding white sugar into a fine powder. It is best to spread over cakes, pastries, and pice because of its fine texture. It is also used for icing or frosting. It is better to make icing sugar at home as commercial icing sugar may have cornstarch or calcium phosphate in it.
● Whipped cream:
Heavy cream is made by filtering high-fat cream from fresh milk. It is used to make butter and whipped cream, and to cream coffee and many other dishes. Creams are high in calories and must contain at least 36% fat. It is rich in nutrients such as vitamin A, choline, calcium, and phosphorus. Other cream products, including light cream, one-half cream, are lower in fat.