Peanut butter and pasta
By VicentaLakin
Peanut butter, slippery, so thick it's hard to move. To make a cake earlier. Scratch, yes, with scorch. It doesn't feel like it's hard to swallow as rough as anyone says. How about being Tsing Fung? It was then discovered that the face appeared to be a little sticky and torn together, reminiscent of the once pure salves. Maybe it'll reduce the support of the protein foam. The pastry looks like it's gonna end up as an eggcake
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Peanut butter and pasta
1
material: flour 40g, peanut butter 30g, milk 47g, eggs 2, sugar 25g。
2
Separate yolk and add 5 grams of sugar to the yolk。
3
add 45g peanut butter, evenly mixed。
4
Add milk. Smash even。
5
Sifting into flour
6
Quick blend。
7
The proteins are splattered into thick bubbles and the remaining sugar is added three times。
8
Until it pulls out a little bump。
9
Take a third of the protein to the yolk paste, evenly mixed。
10
And pour it all into the protein basin。
11
Flip evenly。
12
Put the mixed face in the mold. Light bubbles。
13
It's in the oven, 160 degrees up and down, about 35 minutes。
14
When you get out of the oven, you slam it from the top to the bottom, and then you'll be completely cooled。
15
Turn over
16
Strip。Peanut butter and pasta Make Tips
This peanut butter is dense and, if rare, can reduce milk consumption appropriately. Baking times and firepower need to be adapted to the actual situation。