Peanut walnut souffle

By VicentaLakin

Peanut walnut souffle

Recipe Recommendations

  • flour 280G
  • red bean paste 500G
  • peanuts 150g
  • walnut kernel 150g
  • butter 30g
  • egg liquid 90g
  • white sugar 150g
  • milk powder 30g
  • honey 25ml
  • baking powder 1g
  • baking soda 1g
  • black sesame appropriate amount
  • egg yolk one

Steps for Peanut walnut souffle

  • 1
    Red bean sand mixed with peanut pecan
  • 2
    Flour sifted with powdered soda and powdered powder
  • 3
    Butter soften and sugar powdered
  • 4
    Egg fluid and honey mix
  • 5
    The mix of egg fluid and butter can be longer and patient. And pour into the flour bowl
  • 6
    Half an hour to wake up
  • 7
    The dough is split into four pieces, and the material is placed in four pieces in the middle, and the parcels are rolled up into long strips about six centimetres. You can freeze the fridge for five minutes in the summer
  • 8
    It's better to have a bite of it
  • 9
    Brush the egg fluid and sesame
  • 10
    The oven is not preheated. It's up and down at 180 degrees for 15 minutes. It's soft to bake, and it's fixed when it cools. It's better to put a plastic bag in and put it back in

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