Peanut soufflé
By VicentaLakin
Sniffy little ball, one bite, full of scent. This is a very good one for baking freshmen to try. It's not difficult, it's simple mixing, it doesn't have to do technical work like butter or protein, so even new hands should do well
Recipe Recommendations
- peanuts 100g
- low-gluten flour 100g
- milk 30g
- fine sugar 25g
- brown sugar 20g
- whole egg liquid 35g
- baking soda 1/8 teaspoon
- sweetening
- baking
- an hour
- ordinary
Steps for Peanut soufflé
1
First put peanut shreds in the middle of the oven, then bake 170 to yellow, and then cool them off
2
Put cooled peanut shreds, milk, red sugar, sugar, egg fluids in the food machine, mixed into fine mud
3
I'm going to dig up the peanut mud with a spoon in the egg basin, and I'm going to mix low-band flour with little soda. Enter
4
It's made of paste with a silicone razor
5
Scratch your face into a little ball
6
When you put a full egg fluid on the surface, you put it in the sugar, you roll it around, and you stick it to the surface
7
Arrange the ball on the grill, put it in the middle of a preheated oven at 170 degreesPeanut soufflé Make Tips
Notes: 1. When using a food processor to prepare the peanut crumb mixture, ensure it is ground finely enough to achieve good results in the finished product. 2. Since the center of the pastry balls is relatively thick and difficult to bake through, bake at a relatively low temperature of 170°C for about 25 minutes. If the inside remains soft after cooling, it indicates insufficient baking; return them to the oven for a short while longer.