Peanut souffle
By VicentaLakin
Recipe Recommendations
- low-gluten flour 200g
- butter 100g
- white sugar 50g
- Cooked peanuts 60g
- whole egg liquid 30g
- Whole peanuts of 30
- baking powder 2g
- Brush egg liquid on the surface appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Peanut souffle
1
The butter room softened with sugar。
2
Hit it with an eggbeater。
3
Add egg fluid evenly。
4
Scan low-banded flour and powdered powder。
5
Smuggle evenly with peanut shreds。
6
Scratch them and put a cap on them for 30 minutes。
7
The silent face is divided into small groups of about 15 grams。
8
Put small noodles on the grill, put a piece of peanut rice on it, press it gently with your hand, do it all and brush an egg fluid on the surface。
9
The oven is 170 degrees preheated and 25 minutes on the middle level。
10
It's delicious. Nice afternoon tea
11
The finished chart。