换掉角色

a quick research told me that a good soufflé should have a 'creamy centre'. sounds a lot like the bakerzin-tofu kind. i think it means mine were overbaked, dried out. but nevermind, i made attempt no.2 this morning, and it looked much better, much more correct. it also shows that chocolate soufflé batter can indeed be refrigerated overnight without much damage, though i think the lift might have been impaired slightly. (another website i read says that all soufflé batters must be baked immediately, with the one exception: chocolate.)

with some trial and error (and luck), i think i've devised my own instructions for modifying the original recipe to now bake in individual portions.
this is it: the vertical rise that can hold itself for about one minute out of the oven. i think, if it rose even higher in the oven, then it could afford to deflate more without looking like a failed soufflé. and the top wasn't cracked like yesterday's.
the inside is not as dry as yesterday's, but not as tofu as bakerzin's. i think it's getting better?

and it takes a sudden jolt to realise that some of the platoon 6 guys are in university already.