Peanut souffle
By VicentaLakin
Recipe Recommendations
- unsalted butter 360 grams
- fine sugar 400 grams
- low-gluten flour 450 grams
- eggs of 3
- Cooked peanuts appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Peanut souffle
1
The butter room is softened with fine sugar to the white thaw2
The eggs are pacified and the sides are scraped together3
Scratching flour and butter with razors4
Refrigeration of the freezer for 30 minutes with a protective film5
(b) Split the noodles into small agents of about 10 grams each6
(b) Preparing for peanuts, which are usually sold off-the-shelf on the Internet and can be cooked, skinned and cut off7
(a) Take a small agent and press it with an index finger and a middle finger in the groundnut to fully bind the face8
(b) Placing peanut shredded into the oven and preheating 180 degrees9
The preheat is put in the middle of the oven for 15 minutes, then there's no preheat in the first oven, and then there's no preheat in the first oven, and there's no preheat in the preheat, or the smart of the oven now10
Fifteen minutes is perfect, the temperature is accurate, the time is natural, the cold is removed and the sealed box is kept。