Peanut souffle
By VicentaLakin
Remember when I used to go to the supermarket and buy a can of peanut soufflé. It tastes good. It's too oily. Now do it yourself, control the oil, eat it healthy。
Recipe Recommendations
- low-gluten flour 90g
- butter 45G
- powdered sugar 30g
- peanut 50g
- egg yolk one
- whole egg liquid appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Peanut souffle
1
Nut-cleaning, no oil, straight into a boiler, 180 degrees, 3 minutes to flip, 3 minutes
2
When you're cold, you strip off your peanuts, put in a bag, and crush it with a cane
3
Butter room softened, added sugar powder, egg yolk, punched with an eggbeater
4
Sift in low-banded butter and squeezed it with your hands
5
Put the peanuts in pieces and rub them in the dough
6
Squeeze the dough into a small ball, evenly placed on a grill with oil-paper on it; and on each one of them a full egg fluid, a little flattening
7
The oven's 175 degrees, upper middle, 20 minutes
8
If you're cold, you can eatPeanut souffle Make Tips
One, there's no air frying pot, and it's too powdery for the first time, and you can't squeeze it up, and if you feel that it's too sticky, then you'll be able to squeeze it into form three, and if you feel that it's a little bit too sticky, then you'll have a little bit of a sticky hand, and you'll have a little bit of powder, and you'll have a brush, because I don't have a brush, so I'm not even enough to brush it in the back, so it's not pretty. Look