Peanut soufflé
By VicentaLakin
The recipes for peanut souffles that were seen on the Internet were made, the yolks were inadvertently treated as whole egg fluid, the whole egg was added to the butter, and there was no way to add some low-banded flour and corn starch. That's it. Wrong。
Recipe Recommendations
- low-gluten flour 120g
- corn starch 40g
- butter 45G
- powdered sugar 35g
- peanut 50g
- sweet fragrance
- roast
- several hours
- simple
Steps for Peanut soufflé
1
The peanuts clinked with a microwave, skinned, then crushed with a scrawny stick to maintain a particle feeling. They can buy real peanuts from supermarkets。
2
Butter room temperature softened, sugar powdered, egg yolk put out with an egg-cutting machine, and I finally added the rest of the egg-cleans to it. I forgot to take a picture when I gave out butter。
3
Sift in low-banded flour, corn starch, peanuts, mixed in
4
Smuggle in groups, put in a freezer for an hour
5
THE FACE GROUP IS SPLIT INTO 10 GRAMS OF A SMALL AGENT, EMPTIED INTO A CIRCLE, FLATTENED AND BRUSHED WITH EGG YOLK. THE OVEN IS PREHEATED 175 DEGREES, 10 MINUTES, AND THE MID-LEVEL ROAST IS ABOUT 15 MINUTES YELLOW ON THE SURFACE。
6
Fifteen minutes on the mid-level, if the surface is not yellow enough, can be baked for a few more minutes, but not for too long, in case of roasting。
7
Good peanut souffle。
8
And the amount of this formula is 33 soufflés. My oven is a little small, baked twice, a little deeper than the first one, but it's not bad。Peanut soufflé Make Tips
Peanuts can also be replaced with sesame, walnuts and other nuts. Two, this formula, it's not particularly sweet, it's more personal。