The caramel of marshmallows
By VicentaLakin
this caramel suffle replaces traditional caramel sauce with fluff caramel marshmallows, a sweet smell, a strong smell of caramel and a taste of marshmallows. how good is it? for a moment, i'd rather not lose weight than miss the taste of it! it's true that suvere is a five-minute dessert, and it takes a few minutes to record her beauty by herself, and some details cannot be reflected, and i try to spell them out clearly. the sweetness of the square reference, slightly altered。
Recipe Recommendations
- egg yolk of 2
- egg white of 2
- white granulated sugar
- milk 100ml
- Caramel marshmallow 45G
- low-gluten flour 15g
- butter appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for The caramel of marshmallows
1
The viscosity-resistant treatment of molds is a very important step, and the handling of molds is such that Shuvre can climb vertically during the baking process. The butter room is softened, with a brush brushing of butter on the inside of the suvellé bowl, brushing it and pouring it into the fine sugar, turning around the bowl and making it sticky, stomping the bowl on the table and pouring out the extra sugar. The extra sugar can be used to make carthada sauce, but not for the omelet。
2
Handle the Suvere bowl, put it aside。
3
Separate omelet and yolk. The pellets must be oil-free and water-free。
4
Let's make karsta sauce first. A fine sugar is added to the yolk and is even with a manual omelet. Sift in low-banded flour, mix it evenly with a manual omelet, and scrape it down with a razor around it, mixing it to powderless state。
5
Milk on fire, heating to heat
6
Hot milk pours into yolk paste. A little bit more slowly, and a little bit more, until all the milk falls into the yolk paste, evenly。
7
Sift through the milk pot
8
Go back to the stove and heat up. Light a little fire, heat it up and mix it to prevent the bottom block。
9
Keep an eye on the state, when it starts to get thicker, you can get out of the fire and continue to mix quickly on the insulation pads. Heated mixing will continue after some time. Because the hot kashda sauce becomes rare when it's added to caramel marshmallows, the cassata sauce at this step needs to be as thick as possible。
10
Cathedral sauce is in a state of no drop on an eggbeater。
11
Add Fluff caramel marshmallows
12
Smash the cathedral sauce and marshmallows and pour them into a clean bowl and open up the spare. The oven is 180 degrees preheat。
13
Protein frost is made, and the frost is distributed at low speed. A few drops of lemonade。
14
The first white sugar was added when it was sent to the pointer。
15
Add a second white sugar when the protein cream gets thinner. The remaining white sugar is added when the protein frost is tattooed. During this period, do not stop the eggbeater, and just hit a wet hair bubble with a small bend。
16
The protein frost was added to the caramel caramel sauce three times, evenly mixed with the tangled hand。
17
Made a suffron paste in a suffre bowl. Scratch the mouth of the bowl with a machete and cut off the extra paste and level the surface. Use a tissue to wipe the extra paste around. To the oven, mid-level, 180 degrees for about 15 minutes. It's twice as high as a bowl to bake a cake。
18
Just get out of the oven of Shuvre. Just put sugar powder on it。
19
Make sure it's a good time! Make the scene a little cooler, get back to the altitude and make it betterThe caramel of marshmallows Make Tips
Caramel caramel sauce needs to be cooled in order to mix it with protein cream, otherwise it can melt。