Peanut soufflé
By VicentaLakin
Between peanuts and groundnuts, I prefer groundnuts. Remember when I was a kid, I used to peel a couple of fried peanuts into my mouth, sweet ones with the smell of peanuts. Once this peanut cookie is ready, taste it before it's completely cool
Recipe Recommendations
- low-gluten flour 65 grams
- butter 45 grams
- peanut 45 grams
- powdered sugar 30 grams
- eggs one
- sweetening
- roast
- half an hour
- simple
Steps for Peanut soufflé
1
Material maps, peanuts, butter, low powder, sugar powder, eggs
2
Scrambling a cooked peanut with a crutches or with a cuisine
3
Butter room softened, sugar powdered to pine
4
Eggs with an egg splitr
5
One third of the yolk is left, and the rest goes into the butter and goes to light inflate
6
Scan low-banded flour
7
When you've got a rubber razor and you've got peanuts, you've got them
8
Put oil paper on the grill, split the face into a single ball, and flatten it
9
I'll put a flat ball on the yolk
10
The oven's 180 degrees preheat for 10 minutes. It'll be out in 10 minutes
11
Completed ChartPeanut soufflé Make Tips
One, the peanuts will be cooked, they will be crushed with a scepter cane, they will be more fragrance with particles; and they will be made into powder two with a cuisine