A soufflé
By VicentaLakin
A soufflé, whose formulation comes from walnuts, turns the original walnuts into grotesque nuts (Hawai fruit, bean nuts, cashew nuts, almonds, etc.), which is 10 grams in size, with a better taste and ablaze. It is a dry snack, soak, soak and sweet, the main characteristic of which is good for both the North and the South. Baking: Upper and lower-level fire of 180 degrees for 20 minutes
Recipe Recommendations
- fine sugar 100 grams
- low-gluten flour 210 grams
- corn oil 100 grams
- nuts 60 grams
- eggs one
- baking soda 2 grams
- baking powder 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for A soufflé
1
Quantified with 60 grams of nuts and made of powdered powder with a cuisine machine。
2
Two-thirds of all egg fluid is mixed with corn oil, sugar, and two-thirds of all egg fluid is mixed into an egg basin。
3
Add the nut pellets。
4
Smash it with wet noodles。
5
Roast with oily paper. The noodles are divided into 10 grams, rounded and drained into the oven。
6
A natural cracker with a thumb pressure, as in Margaret's cookie。
7
Brush every cake with full egg fluid。
8
You can put it in the middle of the oven and burn it up and down at 180 degrees for 20 minutes until the surface is yellow and cooled and sealed。
9
You can put it in the middle of the oven and burn it up and down at 180 degrees for 20 minutes until the surface is yellow and cooled and sealed。A soufflé Make Tips
The dough should be on the oily and moist side to ensure the baked pastries are crisp enough. If the kneaded dough is too dry, add a small amount of oil, not exceeding 10 grams.