Peanut souffle
By VicentaLakin
There were so many peanuts in the past, and there were so many peanuts, and there were so many peanuts, and there was so many peanuts, and there was so much peanut sugar, and it was good, but sugar was too high to eat, that it was kind of like a Shaolin troupe in the south of the river, but it didn't taste like a Shaolin troupe, and a little snack as a simple quick hand would be perfect for the new hands to try。
Recipe Recommendations
- low-gluten flour 65 grams
- Cooked peanuts 50 grams
- eggs one
- butter 45 grams
- powdered sugar 35 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Peanut souffle
1
Prepare your food。
2
Soft butter and sugar powder splits。
3
Add 20 grams of all egg fluid in a row。
4
It's in low-banded flour。
5
Plumbing into peanuts。
6
A ball of equal size with a hand。
7
A coat of egg fluid on the surface。
8
Stick one layer of black sesame。
9
A preheated oven 175 degrees up and down in the middle of the fire for about 15 minutes。
10
The finished chart。Peanut souffle Make Tips
The groundnuts are used directly and, if not, the large granules are cooked and crushed. 2 Biscuit is generally better melted with sugar powder, and slow melting of sugar from coarse particles affects the taste. The bake time and temperature are adjusted appropriately to the size of the finished product and to its own oven。