Fluff Marshmallow Caramel Fernance

Fluff Marshmallow Caramel Fernance

1. Preparation: Sift the almond flour once, and then sift the almond flour and the low flour together again.

2. Spread a layer of softened butter on the surface of the Fernanxue mold and put it in the refrigerator for later use

3. Put the butter in the pot and heat it over medium-high heat until the butter appears caramel color and the aroma can be smelled. Filter the caramelized butter for later use.

4. Add honey to the egg whites and stir with a whisk (no need to beat the egg whites)

5. Add Fluff caramel marshmallows to the sieved powder and mix well with a whisk

6. Add the egg white and honey mixture and stir again with a whisk

7. Add the charred butter that has been cooled to about 40 degrees, and mix well with a whisk

8. Take out the refrigerated Feinanxue mold, put the finished Feinanxue batter into a piping bag and squeeze into the mold (eight or nine minutes full)

9. Preheat the oven to 200 degrees, fire up and down the middle layer, 10-15 minutes; demould immediately after the oven is out

Tips:

1. Cook until the butter is caramelized and give off a strong aroma, and the color becomes caramel color
2. This formula is also suitable for Sanneng SN62105 mold