Peanut soufflé
By VicentaLakin
Plumbing is simple, it's an old, young, small snack, the round looks cute, and it's full of peanuts and raisins, and it's a sweet smell of fragrance and grapes. This peanut-cook is easy to make, it's delicious, it's delicious, it's a little snack that can't be missed. The whole family loves it。
Recipe Recommendations
- low-gluten flour 200g
- peanut kernels 80g
- powdered sugar 60g
- egg yolk one
- corn oil 100ml
- raisins appropriate amount
- sweetening
- baking
- half an hour
- ordinary
Steps for Peanut soufflé
1
Take all the food。
2
Clean up the peanuts and then dry them up, and then put them in the oven, so as to level them as far as possible, and not pile them up。
3
Put peanuts in the middle of the oven without preheating, setting up an upper and lower tube temperature of 120 degrees for 20 minutes and roasting them。
4
The roasted peanuts are completely cooled and their hands rub out the red skin outside。
5
call it 80 g processed cuisine。
6
I'm going to dump the groundnuts in the mixer。
7
The cooker sets up the highest stage for two minutes, grinding peanuts into tiny particles and pouring them into the bowl。
8
It sifts low-banded flour and sugar powder into peanut shreds。
9
Pour in corn oil。
10
All food items will be even until dry powder is not seen。
11
The raisins were immersed for 10 minutes with water, then dried with the kitchen paper towels and put into the noodles。
12
Squeeze the raisins even again。
13
take a 15-ml spoon, dig a spoon, squeeze and remove the extra dough, and then take out the circle。
14
And then all the noodles were made into little souffles and put in the grill。
15
Half a groundnut on the face of the dough。
16
Then you brush a thin yolk。
17
The oven is set at 150 degrees above and below fire temperature for 15 minutes. After preheating, the oven is placed in the lower middle of the oven。
18
Turn off the power at the end of the time and remove the oven。
19
The peanut-cooled casserole is kept in a cold seal。Peanut soufflé Make Tips
1. Peanuts are easy to overdo, so they have to be warm and slow, and keep an eye on, when the peanuts are baked to the sound of a scent that can hear a red skin burst. If peanuts are damper, the bake time needs to be extended. 2. I bake a lot of peanuts at a time, and I can eat them directly with freshly cooked peanuts and make peanut butter, peanut milk, oxen sugar, etc. 3. Phenomenons need not be very fragmented, leave some particles and taste more. If there is no machine, it can be pressed with a cane. A spoon is used to control the size of peanut casseroles in order to achieve a uniform maturity. 5. The timing of the roast is adjusted to the performance of the oven at which it is made, and the temperature cannot be too high, otherwise the oil will be severe。