Fluff Marshmallow Caramel Soufflé

Overview

This caramel soufflé uses fluff caramel-flavored marshmallows instead of traditional caramel sauce. It smells sweet, smells of rich caramel, and tastes like marshmallows. How delicious is it? Just for a moment, I feel that I would rather not lose weight than miss such delicious food! 😜It is said that soufflé is a five-minute dessert, and it is true. You need to race against time to take pictures to record her beauty😋 I take pictures while making it alone, so some details cannot be reflected, so I will try my best to describe it clearly in words. Tianyue, which Fangzi refers to, has been slightly modified.

Tags

• baking
• afternoon tea
• children's day
• students
• butter
• caramel flavored marshmallows
• egg white
• egg yolk
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 It is very important to anti-stick the mold. If you handle the mold well, the soufflé can rise vertically during the baking process. Soften the butter at room temperature. Use a brush to dip the butter into the soufflé bowl and brush it all over the inside of the soufflé bowl. After brushing, pour in the fine sugar. Turn the bowl around to make it all covered with sugar. Knock the bowl on the table and pour out the excess sugar. The extra sugar can be used to make the custard sauce, but not to beat the egg whites.

   

2. 2 Prepare the soufflé bowl and set aside.

   

3. 3 Separate egg whites and yolks. The basin containing the egg whites must be oil-free and water-free.

   

4. 4 Let’s make the custard sauce first. Add fine sugar to the egg yolks and beat evenly with a hand mixer. Sift in the low-gluten flour, stir evenly with a hand mixer, scrape off the uneven flour around with a spatula, and stir until there is no flour.

   

5. 5 Heat the milk over low heat until steaming

   

6. 6 Pour the heated milk into the egg yolk paste. Add slowly little by little, stirring as you go, until all the milk is poured into the egg yolk paste and stir evenly.

   

7. 7 Stir the liquid evenly through a sieve and pour it back into the milk pot. Be sure to sift it!

   

8. 8 Return to stove to heat. Turn on low heat and stir while heating to prevent lumps at the bottom.

   

9. 9 Pay attention to the condition. When it starts to thicken, remove from the heat and continue stirring quickly on the pot. Stir for a while and then continue heating and stirring. Because the hot custard sauce will become thinner when the caramel-flavored marshmallows are added, the custard sauce should be cooked as thick as possible in this step.

   

10. 10 The custard sauce is ready when it hangs on the whisk without dripping.

    

11. 11 Add Fluff caramel flavored marshmallows

    

12. 12 Stir the custard sauce and marshmallows evenly, pour into a clean bowl, spread out and let cool. Preheat the oven to 180 degrees.

    

13. 13 To make meringue, beat the meringue at low speed throughout. Add a few drops of lemon juice to the egg whites.

    

14. 14 Whip until there is a small hook when lifting the egg beater and add the first white sugar.

    

15. 15 When the meringue becomes smooth, add the second sugar. When the meringue forms lines, add the remaining white sugar. Don't stop the egg beater during this period, just beat until a wet foamy state with small curved hooks appears.

    

16. 16 Add the meringue to the caramel custard sauce in three batches, and mix evenly using the stirring technique.

    

17. 17 Pour the prepared soufflé batter into the soufflé bowl. Run a spatula along the edge of the bowl to remove excess batter and smooth the surface. Wipe away excess batter from around with paper towels. Place in the oven, middle rack, and bake at 180 degrees for about 15 minutes. Bake until the cake is twice as tall as the baking bowl.

    

18. 18 Freshly baked soufflé. Just sprinkle with powdered sugar and decorate.

    

19. 19 You must race against time when taking photos! Set up the scene, let it cool down for a while, then lower the height to take pictures for better results