Cashew soufflé
By VicentaLakin
Buying two buckets of cashew nuts because they're leather-skinned, everybody's tired, and they're almost forgotten in the fridge. They've got a new ACA air oven today, they've got itchy all the time, they're out, they're out, they're out, they're made for their kids, they're made for their own cashews without additives, pure butter, eggs, flour, and good cashews. They're better than the ones I've bought outside. They're made of small ones, they're just a sip with their hands, they're delicious, and they don't have to bother kids with their cookies。
Recipe Recommendations
- butter 65 grams
- fine sugar 30 grams
- egg liquid 20 grams
- low-gluten flour 115 grams
- cashew 30 capsules
- sweetening
- baking
- half an hour
- ordinary
Steps for Cashew soufflé
1
I've prepared some cashew nuts, which I've made in a plate, which I've used in the last 30, and cashew nuts, which are ready-made salted cashew nuts, which I have bought with leather, which I need to skin myself, and if you have any better skin, it's better to make peanut walnuts, which you can make, which you can't eat。
2
The bottom of the cake is prepared, the butter is softened early, softened so that a hole can be made with a light hand, not too softened, fine sugar added to the softened butter, high-speed shock with an electric omelet, and the butter becomes light as a feather。
3
The egg fluid was then added to the butter in two stages, after which the first was added, after having been fully mixed with the egg fluid by electric punchers, the remaining egg fluid was added, and too much of the one-time discharge was easily separated from the oil。
4
When the butter is fully filled, it will be able to sift down flour, which is available online, and which is one of the products necessary for baked flour, so don't be lazy and pour the flour into it, and then press it with a razor, remember, don't mix it back, press it, and prevent the noodles。
5
Split the mixed noodles into a small amount of approximately 8 grams each, then round each of them with a palm, and put them in the oven. I use a golden, non-sticked dish and, in the case of a regular dish, put a sheet of oil paper in the oven。
6
Take a cashew nut, press it gently on the face, not at the bottom, just close to the bottom, and then press all cashew nuts。
7
With a little brush on the surface of the cashew soak, the color is particularly beautiful。
8
The oven can be pre-heated at the bottom of the biscuit, which can then be pre-heated, followed by the oven with a cashew souffle, the middle of the oven, the fire up and down, and 180 degrees baked for about 20 minutes。
9
Each oven has a different temper, and maybe you need 10 minutes to bake, and others have 20 minutes to bake, so you need to watch the cookie color in the oven, and you can get it out。
10
It's cold, it's delicious, grown-ups like it。Cashew soufflé Make Tips
This cookie is made without the need for molds, with hand-stamps, with easy access, with regard to the softening state of butter, which is hoter now, with butter coming out of the fridge, cutting into small blocks in half an hour, and softer in half an hour, if it takes longer in winter, to determine whether the butter soften is in place, with a finger poking on the butter surface, which can be easily poked, but not so badly as to collapse。