Peanut soufflé
By VicentaLakin
A very simple, quick snack, and no new hands are failing, and the fragrance is delicious, and it's simple, it's soothing, it's delicious
Recipe Recommendations
- low powder 190 grams
- powdered sugar 70 grams
- whole egg liquid 20 grams
- butter 100 grams
- salt 3 grams
- baking powder 2 grams
- coconut 10 grams
- peanuts
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Peanut soufflé
1
All the materials were in good order and the butter pre-empted room temperature softened。
2
The softened Butter-Eggser then hit the room for a little while, with sugar powder mixed it evenly with a spoon。
3
And then you're going to use an electric omelet to make it white。
4
Each time the egg fluid is added in two equals。
5
Flour and salt and powdered powder are sifted in three stages, each time evenly。
6
Add 45 grams of peanuts and coconuts。
7
The mix is even and folded into a lasagna, which is then smoothed with the hand。
8
It's split into 15 grams or so of a flat little agent, and it's rounded。
9
Put it in the oven and flatten it with its fingers, and then spray it with a little bit of egg fluid, and leave a space in the middle of each soufflé, which will swell during the roast. The oven is preheated at 180 degrees。
10
It's for food when it's cold。
11
Completed Chart
12
Completed ChartPeanut soufflé Make Tips
One, my peanut shredding is a finished product. If not, I can cook my own peanuts and crush them. 2. Butter is added to sugar powder with a prior spoon, otherwise it will be splattered everywhere with a direct egg-beater. 3. The bakery time is adjusted to the home oven。