Cashew soufflé
By VicentaLakin
The cashew soufflé is an easy-made cup of tea for everyone to drink with
Recipe Recommendations
- low-gluten flour 180G
- fine sugar 60g
- baking powder 3g
- butter 90g
- eggs one
- salt 1g
- cashew of 20
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Cashew soufflé
1
Soften the butter room to the point where it can easily pierce a hole with its finger, and then add a fine sugar to it with an electric omelet to the color white
2
Adding egg fluid twice and scraping butter with a razor every now and then
3
Every time you get butter and egg fluid fully integrated, then you add the rest of the egg fluid to it
4
Low-banded flour and powdered bubbles mixed with razors so they couldn't see dry powder
5
If you can't see dry powder, don't overwrite it and put it in the fridge for 20 minutes
6
After taking it out of the fridge, say the total weight of the lower pack, then split it into an average of 40 small agents, and then swipe an egg fluid so that the cashew can be better adhesived on it
7
It's also for the better adhesion of cashew nuts and for the better color
8
Put the grill in the preheated oven for 170°20 minutesCashew soufflé Make Tips
1: Choose roasted cashews. 2: Caster sugar can be substituted with powdered sugar. 3: Different brands of flour have different water absorption; if the dough is too dry, add a little more egg liquid. 4: If you are not using a non-stick baking sheet, please line it with a silicone mat or parchment paper. 5: Time and temperature are for reference only; please adjust the specific time and temperature according to your own oven's actual temperature.