Souffle

By VicentaLakin

Souffle
So many souffles are for one person, why? 'Cause it's mine, and it's mine! Every time I make a secret decision in my heart, I never eat it, but I can't help it. The fragrance, after chewing, leaves the taste of nuts in their mouths, and they can't stop eating. I can't be fat, so I'll share it with everyone

Recipe Recommendations

  • low-gluten flour 100g
  • hazelnut kernel 30g
  • olive oil 50g
  • white granulated sugar 35g
  • egg liquid 10g
  • baking powder 1g
  • baking soda 0.5g

Steps for Souffle

  • 1
    Get all the food ready
  • 2
    The egg fluid's out
  • 3
    Combining egg fluid, oil and sugar
  • 4
    Put the stun in the plastic bag and break the spare
  • 5
    And when they're formed, join the broken Zin
  • 6
    Put a little ball of noodles on the grill and paint the egg fluid
  • 7
    The oven's 170 degrees preheat, about 20 minutes

    • Souffle Make Tips

    One, with peanuts instead of gills, it can be replaced with any nuts. Because I like to eat larger particles, I don't crush more than three, the temperature of the oven and the time are used only for one reference, and it can be changed from my oven

    Recipe Categories

    Recipe recommendation