Coconut peanut souffle
By VicentaLakin
Recipe Recommendations
- butter 60 grams
- fine sugar 40 grams
- whole egg liquid 25 grams
- low-gluten flour 120 grams
- coconut 25 grams
- Natural Forest Peanut Powder 30 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Coconut peanut souffle
1
Materials are ready, butter softened, low powder filtered。
2
Butter with fine sugar。
3
It's enough to hit a microwhite state with an electric omelet。
4
The whole egg fluid is added in two stages, each of which is modulated and the next。
5
Add sifted low powder to dry powder-free state。
6
Join the coconuts in a platter。
7
It forms a cylinder, approximately 15-16 cm length。
8
The outer layer is covered with peanut powder and the package is even。
9
It's about half an hour cold, so don't freeze too hard, or the slices will break。
10
Cut it to 0.5 centimetres thick and put it in the kitchen plate 9076。
11
It's about 180 degrees and 15 minutes in the middle of the 5,400-storey oven
12
Out of the stove and cool it off。Coconut peanut souffle Make Tips
If you don't have peanut powder, you can chop the crushed peanuts even finer; having a few small chunks is also fine.