How to make Peanut souffle - VicentaLakin's Recipe

Recipe Recommendations

1

Prepare the material and the amount required

2

If you don't have to bake peanuts, you'll crush them

3

Low-banded flour mixed with aluminum-free powder

4

Get a clean basin and put it in soft butter

5

Put the butter in a smooth slide with an egg-beater

6

Put white sugar in the butter and keep going smooth

7

30 grams full of egg fluid, extra egg paint

8

Send fully to slide state

9

Add low-banded flour to the butter

10

We'll put peanuts in the mixed noodles

11

All materials are mixed and even again. Room temperature is 30 minutes

12

I'll split the soccer noodles by 15 grams

13

Press it gently on a muffin and put a peanut on it

14

Put the peanut souffle on the bottom of the preheated oven

15

It's 150 degrees in the oven. It's 170 degrees for 25 minutes. It'll add to the color. Paper

16

The cookies are cooked and they're cold

17

The whole peanut chews better

1. The temperature and time of peanut shredding can be adjusted flexibly to the usual ovens