Almond soufflé
By VicentaLakin
Almond soufflés, which we used to call cupcakes, add almonds to their full taste, and the smell of fragrance, changes in many ends, and there's so many different things going on。
Recipe Recommendations
- butter 110g
- sugar 10g
- almond powder 20g
- low-gluten flour 190g
- milk powder 10g
- baking powder 4g
- eggs a
- milk 120g
- salt 1g
- vanilla extract 2g
- almond grains 100g
- cream cheese 30g
- sweetening
- roast
- several hours
- ordinary
Steps for Almond soufflé
1
First of all, we make sodium, low-banded flour, almond flour, sugar in the basin。
2
Butter's soft enough to be able to cut and cut in small pieces into the basin。
3
Squeeze it with a quick hand, and the particles are slightly larger, and the freezer's back up。
4
The butter room is softened to the point where the pit can be easily pressed, with fine sugar and salt。
5
An electric omelet is used to stir up the expansion, the colour is white, the size is large, and three times the egg fluid continues to be even。
6
Sifting powder is even with a razor。
7
Add 2 grams of vanilla with home-made vanilla concentrate (vodka + 10-12 vanilla cucumber for a month or two)。
8
Half the milk, half the milk。
9
With almonds。
10
Smuggle into marfin pasta。
11
The made paste is halfway to the paper cup, with 5 grams of cream cheese。
12
And then it's going down to eight cents, and it's covered with soak。
13
Send it to the preheated lower level of the oven。
14
The fire is 175 degrees and 30 minutes。
15
A piece of cake, a soft taste, a chord of almonds, and the smell of cheese。Almond soufflé Make Tips
Cooking skills: This is a show hat cup that can be made of six。