Little peanut souffle
By VicentaLakin
It smells like peanuts, and it's easy to make a box when you're free。
Recipe Recommendations
- peanut 160 grams
- powdered sugar 5 grams
- low-gluten flour 120 grams
- salt 1 gram
- unsalted butter 30 grams
- fresh milk 40 ml
- egg yolk one
- matcha powder 1 gram
- sweetening
- baking
- an hour
- ordinary
Steps for Little peanut souffle
1
The peanut 160g oven was baked at 170°C for 15 minutes, and the peanut skin was removed when it cooled。
2
The roasted peanuts were put in the meat grinder and added 60 grams of sugar powder。
3
It may take longer and it will take patience. First it's powdered, then peanut oil comes out slowly and slowly becomes mud。
4
The peanut souffle is finished, and it's covered with a spare film。
5
Low-banded flour 120 g, salt 1 g, sugar 5 g sifted, salt-free butter 30 g melted into liquid and mixed evenly。
6
The milk is 40 ml and the egg yolk is evenly added。
7
Scratch it with your hands and split it into two pieces, one of about 100 grams, covering the film, and a 30-minute passivity。
8
Take a sift with 1 gram of tea powder, squeezing it until it's evenly mixed。
9
It also contains a filament and a 30-minute freeze。
10
Take out the lax pasta, split it into two pieces, and take a oxen tongue。
11
Put one side of it and cut it even。
12
Take out the peanut-meats ready, rub the strips on the skin。
13
Put the skin up, cut off the extra part and tweak it a little。
14
Slash out the tight blades and remember not to cut too deep。
15
Cuts out a piece every four or so, and squeezes it in the middle with two fingers。
16
The oven is preheated at 160°C for about 15-18 minutes。
17
The oven is preheated at 160°C for about 15-18 minutes。
18
The soft peanut souffle is finished. Take a picture。
19
It's so soft
20
It smells better when it's baked。Little peanut souffle Make Tips
ONE, WHEN THE PEANUTS ARE DONE, IT TASTES GOOD. IT TASTES GOOD TO EAT ALONE. WHEN YOU'RE DONE, KEEP IT SEALED。