Fluff Marshmallow Caramel Souffle
1.
It is very important to perform anti-sticking treatment on the mold. When the mold is handled well, Soufflé can climb vertically during the baking process. The butter is softened at room temperature. Use a brush to dip the butter and brush the inside of the Soufflé bowl. After brushing, pour in the confectioner’s sugar, turn the bowl around to make the sugar all around, knock the bowl on the table and pour out the excess Sugar. Excess sugar can be used to make custard sauce, but not to beat the egg whites.
2.
Set the prepared Soufflé bowl aside for later use.
3.
Separate the egg white and egg yolk. The egg white bowl must be oil-free and water-free.
4.
Let's make the custard sauce first. Add fine sugar to the egg yolk and beat it evenly with a manual whisk. Sift in the low-gluten flour, beat it evenly with a manual whisk, scrape off the uneven flour around it with a spatula, and stir until it is powder-free.
5.
Turn the milk on a small fire and heat it until it is steaming
6.
Pour the heated milk into the egg yolk paste. Slowly add little by little, stirring while pouring, until the milk is poured into the egg yolk paste, and stir evenly.
7.
The well-stirred liquid is sieved and poured back into the milk pan. It must be sieved!
8.
Return to the stove to heat up. Turn on a small fire and stir while heating to prevent lumps at the bottom.
9.
Pay attention to the state. When it starts to thicken, you can remove from the fire and continue to stir quickly on the heat insulation pad. After stirring for a period of time, continue heating and stirring. Because the hot custard sauce will become thinner after adding the caramel-flavored marshmallows, the custard sauce in this step should be cooked as thick as possible.
10.
The custard sauce is ready when it is hung on the whisk without dripping.
11.
Add Fluff caramel flavored marshmallows
12.
Stir the custard sauce and marshmallows evenly, pour them into a clean bowl, spread out and let it cool for later use. Preheat the oven 180 degrees.
13.
Make meringue, which is sent at low speed throughout the process. Drop a few drops of lemon juice into the egg whites.
14.
Whip until the whisk has a small hook when you lift it up, add the first white sugar.
15.
Add the second white sugar when the meringue becomes fine. Add the remaining white sugar when the meringue has lines. Don't stop the whisk during this time, just hit it until the wet foaming state with small hooks appears.
16.
Add the meringue to the caramel custard sauce in three times, and stir evenly.
17.
Pour the soufflé batter into the soufflé bowl. Use a spatula to make a stroke along the mouth of the bowl to remove the excess batter and make the surface level. Wipe up any excess batter with a paper towel. Put it into the oven, middle layer, and bake at 180 degrees for about 15 minutes. Bake the cake until the height of the cake is twice the height of the baking bowl.
18.
Soufulei just out of the oven. Sprinkle with powdered sugar for decoration.
19.
You must race against time when taking pictures! Set up the scene, let it cool for a while, lower the height and then take a better look
Tips:
The caramel custard sauce must be allowed to cool to mix with the meringue, otherwise it will defoam the meringue.
