A walnut souffle
By VicentaLakin
Snacks, sweet walnuts, full of mouths. No butter, no fat, the same fragrance as the one you don't want. Tea snacks in the afternoon。
Recipe Recommendations
- low-gluten flour 25g
- corn oil 40g
- tapioca starch 50g
- cooked walnut kernels 40g
- powdered sugar 30g
- raw egg yolk one
- salt 1g
- egg liquid appropriate amount
Steps for A walnut souffle
1
The walnuts cut everything with a knife. They're crushing it
2
Cut the walnuts into half a powder, half a granular state
3
Promising egg yolk, corn oil, sugar powder, salt and mix
4
One mixed to sugar cream emulsion
5
Put in sifted cassava starch and low powder
6
A simple flip and put it in a cut, ripe walnut
7
Combination into groups
8
Grab a piece with your hands, about 10 grams each. Round it up. Just put it on the grill. Move
9
Scratch the top with an all-egg soup spoon. Every little ball becomes a thicker flat ball, and it also brushes it
10
The oven's hot. The oven's in the middle. Fire up and downA walnut souffle Make Tips
Don't overwhelm the noodles, so they can be a small-faced agent. Cassava starch can be replaced with corn starch. The amount of sugar has been reduced to very little, not very sweet, and no sugar reduction is recommended。