Molten Lava Soufflé
Custard filling：
1)Custard powder 25g
2)Milk 75mL
3)Whipping cream 12mL
Soufflé：
1) Soufflé powder 25g
2)Egg yolk 20g
3)Milk 10mL
Meringue：
1)Egg white 60g(two eggs)
2)Sugar 10g
A must-see master recipe, Swiss buttercream can also be easily made!
Give you all detailed recipe for everyone who loves desserts, make everyone be a master of LeCordon Bleu!!
RecipesCustard:
1) Mix and stir the materials evenly to totally dissolved.
2) Put it into a piping bag.
Soufflé:
1) Preheat the electric pan to 120°C~130°C.
2) Mix material A in a steel basin evenly.
3) Put the egg whites in a steel basin, beat with an automatic egg beater until foamy, then add sugar in portions and beat until stiff peak (the milk froth can be pulled up with an egg beater until the top is firm).
4) Gently mix 1/3 of B. into A. first, then pour into the remaining B. and mix gently to complete the batter. Add the batter to the electric heating pan with a spoon 2~3 layers) Pour 1 small tablespoon of water (the water should not touch the batter), turn over after 5 minutes, and fry for another 2~3 minutes to get out of the pan.
5) Squeeze the custard sauce into the soufflé and enjoy it.
