The steps of making soufflé:
Observation of the first 15 minutes in the oven:
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| The history of soufflé mixture did affected its height directly as the air bubbles in meringue were breaking when the mixture placed for a long period of time, either in room temperature or fridge. The air bubbles cause the mixture to rise and spread so we have to cook the soufflé immediately in order to get a best soufflé texture. |
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