Pistachio soufflé
By VicentaLakin
when it comes to cookies, it's easy to think of cookies, which are soothing and smelly. so today shinma will come and share a cookie with you. why call it a soufflé? cream cookies are characterized by the fragrance of the milk, so that, at the time of production, the proportion of butter and powder is high, butter and powder are ably mixed, mixed with fragrance nuts, and a thick yolk is painted, and finally warm and baked, and the milk is about 1 cm thick, which makes one feel like a simple, deep heart。
Recipe Recommendations
- butter 110 grams
- fine sugar 70 grams
- eggs one
- low powder 210 grams
- milk powder 65 grams
- pistachio 100 grams
- egg yolk one
- sweetening
- roast
- several hours
- simple
Steps for Pistachio soufflé
1
Prepare the raw materials in advance
2
Soft butter with fine sugar
3
The egg-beater's going to the feathers
4
Join the hot eggs. Keep your hair running. The butter's white
5
Add powdered milk to equalize
6
Add low-banded flour cut evenly
7
Join pistachio
8
Slice evenly
9
put the biscuit in the tarp, and it's about 1 cm long
10
Biscuit freezes in an hour. Cut
11
Put the cut cracker in a silica-coated mold and brush the top of the cookie with a yolk
12
Send it to the oven, 150 degrees baked for 20 minutes。Pistachio soufflé Make Tips
1: Now that the weather is getting cold, the butter needs to be removed from the refrigerator in advance and softened to a light pressure on the finger, a small pit emerges easily, representing the state of butter at this time. 2: All eggs added must be warm, not cold eggs, which are too low to cause oil separation. 3: The time of baking must be determined by the temper of the oven, so that it is too dark。