Soufflé
By VicentaLakin
And make red sugar and butter boiled, and send out a thick taffy smell, sweetness, with peanuts, and a soothing bottom! Will you resist its temptation
Recipe Recommendations
- low powder 100g
- sugar 30g
- baking powder 1/4 teaspoon
- butter 115g
- egg liquid 20g
- rape groundnut kernels 160g
- lemon juice 1/2 teaspoon
- invert syrup 15g
- brown sugar 70g
- sweetening
- roast
- an hour
- ordinary
Steps for Soufflé
1
Make the bottom of the cake: 45 grams of butter softened into a small block, and then add sugar to the cranberry and send it to light
2
Join the eggs in two equals
3
Low-banded flour mixed with powdered powder sifted into butter, evened with rubber razors
4
A THIN LAYER OF BUTTER (OUTSIDE THE FORMULA) WITH A SEVEN-INCH SQUARE MOULD (APPROXIMATELY 18 CM ON THE SIDE) COVERED WITH A SPOON BACK
5
Put the molds in the middle of the oven at 175 degrees of preheat and fire, for 20-25 minutes, until the surface becomes light gold
6
Make taffy peanuts: put red sugar, transformation syrup, lemon juice, 70 grams of butter cut into small pieces, heat with little fire
7
Heat and mixing until butter melts, and red sugar melts, and continues to heat until it boils, and then keeps the fire warm, boils for two and a half minutes, and then mixs it properly, so that butter and red sugar are fully integrated and there is a rich foam
8
When it's done, it'll be roasted peanuts. Paper
9
Put the pastry on the bottom of the baked pie while it's hot and pushes the edges on the back of the spoon, so the grounding of the pastry is evenly laid on the bottom of the cake, and the molds are put back in the oven for eight minutes at 175 degrees
10
Take it off and cut it in small piecesSoufflé Make Tips
The fire is the most critical, keeping the fire on the whole course, and then continuing to boil for two and a half minutes after boiling, and then turning the fire off after the peanuts. If the sugar isn't cooked enough, the taffy taste is not obvious, and if the sugar is overcooked, there'll be crumbs. Taste