Fluff Caramel Flavor Souffle (no Butter, No Sweetness, No Caramel)
1.
Prepare all the materials.
2.
This is the original American fluff semi-solid marshmallow, with a total of 3 series of taste. The caramel flavor is my favorite, and it is also the protagonist of today's caramel souffle.
3.
First soften a small amount of butter at room temperature.
4.
First deal with the mold: apply the softened butter to the inside and bottom of the mold with a brush (simple steps omitted): pour an appropriate amount of coconut and white sugar in the buttered mold with a ratio of 1-3. If there is no coconut, it can be omitted, but it will be sweeter . The processed mold is shown in the figure. spare.
5.
Next, we will separate the egg whites and egg yolks. The separated egg whites will be stored in the refrigerator for later use. As shown in the picture: Mix the egg yolk and 20 grams of fluff marshmallow syrup with a manual whisk.
6.
The state after mixing is fine and without particles.
7.
Then pour the milk and continue to mix well.
8.
Finally, pour in the low-gluten flour that has been sieved once and stir evenly. State: smooth and smooth, without particles.
9.
Then pour the above liquid into a small thick-bottomed milk pot. Low heat throughout the process, assisted with a manual egg beater, to keep stirring in a circular motion. (So as not to paste the pot.)
10.
The liquid slowly becomes resistant and the lines are clear.
11.
Just lift the manual egg beater as shown in the figure. Then put the milk pan in cold water to cool down for later use.
12.
Remove the refrigerated egg whites. Add 2 drops of white vinegar and 20 grams of caramel fluff marshmallow.
13.
When the meringue is hit to the appearance of delicate lines, use a spatula to scrape the meringue that has not been hit in place into the middle. (This meringue will be firmer in the hot summer.)
14.
Continue to beat until a big hook appears when the egg beater is lifted, the lines are relatively clear, and the bubbles of the meringue are very delicate, smooth and shiny.
15.
Use an electric whisk to beat at low speed throughout the whole process.
16.
Pour the cold egg yolk paste into the meringue.
17.
Pick up from the bottom, draw a half circle (don't draw a circle and stir it, it will defoam) and repeat this action.
18.
The mixed state is as shown in the figure: there is a clear step. This state is the best.
19.
Pour the above liquid into the mold to be flush. Remember to gently drop the mold filled with liquid on the table a few times, this is to reduce the internal bubbles.
20.
Preheat the oven at 200 degrees for 5 minutes in advance. Put the middle layer on the baking tray and heat up and down at 190 degrees for 20 minutes. (The temperature of the Changdi 32 oven is for reference only) The bakeware of the 4-layer oven is placed in the middle and lower layer, which is the second from the bottom.
21.
The state of the Soufflé that is about to be baked is shown in the picture: the highest part of the cake body, and the surface is darker yellow. The smell of caramel in the house.
22.
As long as it is out of the oven, it will slowly retract.
23.
When it is no longer retracted, sprinkle coconut paste on the surface.
24.
Began to eat.
Tips:
I use a Changdi 32-liter oven. The above temperature is for reference only. It is recommended that other brands of ovens be preheated at 180 degrees and 190 degrees. The temperature of each oven will have deviations. Only by mastering your own oven can you make the most delicious food. This sentence is what I have been repeating, but this sentence is the most classic. The surface of the classic soufflé will be sprinkled with powdered sugar to decorate, but the taste will be sweeter. Today, I used two coconuts instead of part of the sugar. The taste is superb.
Please do not change the number of ingredients in the recipe at will, this fool-like operation method allows you to eat soufflé that is not sweet and not greasy with caramel fragrance~
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