Peanut souffle
By VicentaLakin
Recipe Recommendations
- medium-gluten flour
- corn oil 110g
- fine sugar 80g
- eggs 24g
- milk powder 12g
- baking soda 1g
- Lead-free baking powder 2g
- salt 1.5G
- peanuts 200g
- milk fragrance
- roast
- ten minutes
- simple
Steps for Peanut souffle
1
Peanuts in the oven
2
The fire was baked at 160 degrees for 13 minutes and decorated to groundnuts。
3
preparation of food products, corn oil 110ml, eggs 24g, salt 1.5g, barbed flour 154g, fine sugar 80g, milk powder 12g, small soda 1g, lead-free bubble powder 2g, peanut shredding 200g。
4
corn oil 110g, eggs 24g, fine sugar 80g, salt 1.5g, small soda 1g mixed into containers. smash to emulsion, as shown
5
add 12g of milk powder to be evenly mixed。
6
sifting of rounded flour 154g and lead-free bubble powder 2g。
7
Slice it with a rubber razor, evenly to the smooth face. Covering the membranes is lax for 30 minutes。
8
The oven is preheated 180 degrees up and down。
9
take out the loosely good pasta, add a peanut chip 100g and cut it evenly。
10
it is divided into a small group of about 20 g, with a rounded surface covered with peanuts and coded into a non-clued dish。
11
Each one must leave sufficient gaps to avoid the baking of cookies so adhesively。
12
A plastic peanut soufflé can be sent to a pre-heated oven for roasting。
13
It's about 180 degrees baked up and down for 15 minutes。
14
Smells good. Wow, it's coming out
15
It's a nice little snackPeanut souffle Make Tips
1 The same is true for the equivalent replacement of low-strength flour in food products. When sifting the powder, it is swirled with a rubber razor, and does not transition to the lasagna, which has a bad taste for baked souffles. 3. The roasting temperature applies to the ovens in the rain and is adjusted to the temperature of the ovens when baked. 4/ Saved, cooled-out peanut coils sealed for six days。