Peanut souffle
By VicentaLakin
In this section, peanuts, lasagna, fragrance, fragrance, fragrance, crushing, fit for all the old and the young, and satisfying the taste buds。
Recipe Recommendations
- medium-gluten flour 200 grams
- lard 70 grams
- sugar 20 grams
- water 80 grams
- peanut candy filling 200 grams
- eggs one
- low-gluten flour 140 grams
- sweetening
- baking
- several hours
- senior
Steps for Peanut souffle
1
The peanuts are cooked, put in a mixer to break and mixed with red sugar into peanut sugar。
2
Combination of oily materials into smooth oily coatings (5-10 minutes rubbed out as much as possible, so that it is not easily broken and tasted better); and mixing of soaky materials into soaked lards, covering 30 minutes of thinness。
3
They split the oil pasta into 16 pieces。
4
The skin was crushed with its hands and wrapped into the soak, and the mouth went up。
5
It flattens the small noodles, evenly presses them, starts in the middle with a scepter stick, and moves up and down (do not turn back, or break the skin) into an elliptical long piece, rolls up from the bottom into a fine roll, closes up and covers the skin with a laxity of 10-15 minutes。
6
It flattens the long strip, starts in the middle, and is a long oscillation of an elliptical form that goes up and down (and does not turn back), rolls from the bottom to the top, closes the mouth and stretches the membranes for 20-30 minutes。
7
Press it with your thumb in the middle of the scroll, fold it, crush it with your hands。
8
It is formed into a thick, thin circle of skin, which is placed in the middle。
9
Squeeze the mouth, shut it down, flatten it down, put it in a grill with oilpaper, brush the egg fluids and soak the black sesame。
10
The oven is preheated, the upper middle, the upper and lower fires, 130 degrees, and is baked for 30 minutes to the top of the surface (the time required to bake, the temperature is determined by the oven itself)。
11
It's clear。
12
Tastes delicious。
13
The finished gold is tempting。Peanut souffle Make Tips
1. Skin is important, up and down from the middle, not back and forth, or it can break. 2. Baking time, temperature for reference only, whichever is the home oven。