Peanut soufflé
By VicentaLakin
Remember that when I was a child, my relatives came to visit from outside the country and brought in a jar of Shaolin Temple pancake. Sammy never knew there was such a small snack in the world. The round looks, the seductive gold, the fragrance of the peanuts, can't help but bite. Sammy was proud to be the first to taste. So this little soufflé became Sammy's treasure, and then only two of them a day, but, because it was too little, Sammy digested it all in a few days. But that sense and taste is deeply embedded in Sammy's young heart, and today, Sammy is here to share with you the way he's made his favorite snacks. Mass: about $18
Recipe Recommendations
- low-gluten flour 65g
- peanut 50g
- butter 45G
- eggs one
- powdered sugar 35g
- sweetening
- baking
- half an hour
- simple
Steps for Peanut soufflé
1
Let's start with the peanut scales and then pour them in the pot
2
If you don't have a crusher, you can put the peanut in a plastic bag and crush the peanut with a stick
3
Softened butter with good scales, which is then put into sugar powder and egg yolk, and with an egg-beater to the point where the weight is loose. Because Sammy had less material to use, he was able to pass it out by hand-plugging. If the relatives make more, it's recommended to use electric omelet。
4
The finely weighed flour is sifted with flour and sifted into the distributed butter, and then evened with a rubber razor to form a paste。
5
Plowing the fried peanuts into the paste, rubbing them with your hands and forming the dough。
6
Scratch the noodles into a little ball on the grill
7
A little flattening of the ball with your hands, preheating the oven to 175 degrees, and brushing the yolk on the ball
8
When you're done, put the oven in the pre-heat oven and move it to the baking slotPeanut soufflé Make Tips
Sammy's tips: 1. Remember to peel the peanuts after roasting them~ 2. It is highly recommended to use powdered sugar, as it is finer than white granulated sugar, resulting in a better texture for the cookies and making them easier to beat. 3. To separate the egg yolks and whites, you can do it like Sammy: place a bowl underneath to catch the whites, and pour the yolk back and forth between the two eggshells. It separates very easily~ 4. After sifting in the flour, you can add some condensed milk to make the milky flavor richer~ 5. Be sure not to touch the oven surface during baking to avoid burns. Also, pay attention to the baking time; if baked too long, they will easily burn. The cookies in Sammy's picture are actually slightly overbaked; a lighter color would be better~