# Fourth Baking Contest and is Love Eat Festival#french Banana Soufflé
1.
Spread cream on the bottom of the container, and use a brush to brush it vertically from bottom to top to help the batter swell upward. Pour in the granulated sugar, coat the cup with a layer of sugar evenly, and pour more into the next cup. This step allows the batter to lift up with the sugar. Keep refrigerated for later use.
2.
Boil mayonnaise: Put all the ingredients in a pot and cook until thickened over medium-high heat.
3.
The process should be constantly stirred to prevent agglomeration and burning. Let cool for later use.
4.
Press the bananas into puree, add a little lemon juice to prevent discoloration, add to the cold mayonnaise, and mix well.
5.
Add sugar in portions until the bowl is turned over and the meringue will not fall off. First scoop a tablespoon into the banana mayonnaise, then add in portions and mix well.
6.
First add half of the batter to the cup, tap on the cloth to spread the batter in the cup, then add the other half until it is flush with the cup (so that it will be high), and use the back of a knife to spread the batter (so that the surface will be flat after baking) ), and then use your thumb to draw a circle along the edge of the cup (so that the batter will be concentrated when it is baked, and it will not be crooked.)
7.
Preheat the oven to 180 degrees in advance, and put the baking tray in the middle layer and bake for 17-20 minutes (because I use a small oven to put the bottom layer, so I set the heat to 200 degrees and lower the heat to 180 degrees; the baking pan is heated more evenly.) It is very puffy, It was perfect, it started to collapse when it was sprinkled with powdered sugar. )
8.
It melts in the mouth and is light as clouds. It is very delicious and unfulfilled~~
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