Peach and cocoa souffle
By VicentaLakin
On the basis of the original cow-flavored sugar, the increase or decrease in materials resulted in the “birth” of new cow-trucked sugar. Snow souffles are an emerging species in the last two years, as they are famous for the addition of little chiffles and the amount of milk that is spilled like snow. In fact, the relationship between the materials, whether it's sugar or soufflé, is all "finished." It's hard to get a little softer, except for a little butter and a little more milk powder, and dried fruit and cookies, so that the sugar can stick together; and it's hard to squeeze the sugar pack when it's plastic, so that there's less space between the materials, so it's strong to eat. On the contrary, the taste will be softer. Well, you can adjust to your favorite taste。
Recipe Recommendations
- marshmallow 150 grams
- butter 22 grams
- whole milk powder 85 grams
- big peach kernel 120 grams
- Little Keifu Biscuits 90 grams
- cocoa powder 9 grams
- salt 1.5 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Peach and cocoa souffle
1
Massive photo of materials: raw marshmallows, corroded peaches, whole milk powder, a little salt, butter, little chiffles, cocoa powder。
2
It's hot, but butter melts。
3
Cotton sugar pours into the pan; electromagnetic furnace fire is adjusted between 100 and 300 watts。
4
With high-temperature silicone razors, marshmallows are equally heated and all become molasses。
5
The mix of milk powder, salt and cocoa powder is integrated into the syrup and is quickly mixed。
6
The milk powder is fully integrated with the syrup, and the inside walls are very clean。
7
Turn off the fire and pour all the peaches and chiffles into the syrup。
8
The material was largely mixed with razors。
9
Squeeze in groups with both hands and wrap as much of the solid food as possible in the sugar。
10
A small amount of milk powder is distributed early in the oxen-smelling mold, and the sugar pack is placed in the mould, which is then pressed by the palm of the hand, then the surface is flatened with a scepter and the side is shaped with a scepter。
11
A slight temperature or cooling disemboweling, rebutting, clearly visible at the bottom。
12
Cuts, cuts, wraps, or goes directly into bags and boxes with a sharp knife。
13
Peach-coffee soufflé, sweet and sweetPeach and cocoa souffle Make Tips
Cotton sugar is not brand-limited, is heated throughout the process, and is better controlled with an electromagnetic or an electric pot; when heating with an open fire is best served by heating with an insulation plate or with a small fire, and cooling with it at the right time, so as to prevent the flaming of the syrup from becoming too hot; 2. A pot, whether flat or arc, must not be cuddled; a shovel can be better operated with high-temperated silicon; 3. The following conditions can lead to a soft flavouring of cow sugar: too much butter, too little milk powder or too little dried fruit; 4. cocoa powder can be replaced with natural colour powder such as tea powder, strawberry powder, or other cyanades; 5. A non-cupine smelting mould should not be applied, either in a non-cubine plate or a silica sheet can be made; 6. A non-spreadable milk powder can be soaked as snow and not soaked sugar; 7。