Chinese Food
Fluff Caramel flavored shuflei
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Souffle - from France. Souffl é in French. Is a kind of custard dessert. This special cooking method. The main materials include egg yolk and different ingredients mixed with beaten protein. After baking, it is light and fluffy. Because cooking is very difficult to master. Commonly known as - a few minutes of delicious food. So it is also used as a metaphor for difficult women.. It's hard to figure out what it means. It takes only minutes from its high attitude to the moment of cooling. Today, I will give you a simple recipe and operation method of caramel, which is oil-free, sweet and greasy. Please read the recipe carefully and operate again~
Cooking ingredients
Cooking Steps
Step1:Get all the materials ready.
Step2:This is the original American fluff semi-solid marshmallow. There are 3 series of flavors in total. Caramel flavor is my favorite one. It is also the main character of today's caramel shuflei.
Step3:First soften a small amount of butter at room temperature.
Step4:First of all, treat the mold - use a brush to smear the softened butter on the inside and bottom of the mold. (omit the simple steps) - pour a proper amount of coconut and sugar into the buttered mold. 13. No coconut can be omitted, but it will be sweet. The processed mold is shown in the figure. spare.
Step5:Then let's separate the egg white and yolk. Put the separated egg white into the refrigerator for cold storage. As shown in the figure - mix the yolk and 20 grams of fluff cotton syrup with a hand beater.
Step6:After mixing, the state is fine and granular.
Step7:Then pour in the milk. Keep stirring.
Step8:Finally, pour in the sifted low gluten flour and mix evenly. State - fine and smooth. No particles.
Step9:Then pour the above liquid into a small saucepan with a thick bottom. Small fire in the whole process. Assisted by manual eggbeater. Continuous circle stirring. (in case of frying.)
Step10:The liquid will slowly become resistant. The lines are clear.
Step11:Lift the manual eggbeater as shown in the figure. Then put the milk pot into cold water for cooling.
Step12:Take out the frozen egg white. Add 2 drops of white vinegar and 20 grams of caramel fluff marshmallow.
Step13:When the protein cream appears fine lines, use a scraper to scrape the protein cream with the edge not in place into the middle. (the cream will be stronger in hot summer.)
Step14:Continue to hit until the big hook appears when lifting the beater. The lines are clear. The bubbles of the protein cream are very delicate, smooth and glossy.
Step15:Use electric egg beater. Low speed all the way.
Step16:Pour the yolk paste thoroughly into the cream.
Step17:Copy from the bottom. Draw a half circle (don't draw a circle and stir it randomly. It will defoamer) and repeat the action.
Step18:The state of mixing is as shown in the figure - there are obvious steps. This state is the best.
Step19:Fill the mould with the above liquid and make it flush. Remember to gently drop the mold filled with liquid on the table top. This is to reduce the internal air bubble.
Step20:Preheat oven in advanc
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Cooking tips:I use Changdi's 32 liter oven. The above temperature is for reference only. It is suggested that other brands use 180 ℃ to bake and 190 ℃ to preheat. The temperature of each oven will be different. Only by mastering your own oven can you make the most delicious food. I have been repeating this sentence. But it is the most classic. The surface of the classic shuflei is decorated with sugar powder, but the taste will be more sweet and greasy. Today, I used two places of coconut instead of some sugar. The taste is excellent. Please don't change the quantity of ingredients in the recipe at will. This fool like operation method enables you to eat the shuflei with the fragrance of non sweet and non greasy caramel. You have skills in making delicious dishes.
