Double almond soufflé
By VicentaLakin
Today's fragrance medium-sized souffle, easy food, and a few apricots with a good pot of tea
Recipe Recommendations
- unsalted butter 70 grams
- powdered sugar 40 grams
- egg liquid 35 grams
- low-gluten flour 80 grams
- almond powder 30 grams
- matcha powder 2 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Double almond soufflé
1
The 70 grams of salt-free butter room is softening, starting to pass out, until the size is loose and the color fades. Soften a pit a little。
2
Add 40 grams of sugar, start the break。
3
Send all the sugar powder in and the color fades。
4
Room temperature egg fluid, 35 grams, three times。
5
It is recalled that each egg drop is even and is fully integrated。
6
Scan low-banded flour 80 grams, almond flour 30 grams。
7
We'll start with a razor。
8
They'll be stomped in groups and split into two evenly。
9
One of them sifted 2 grams of tea powder。
10
Scratch it in a band。
11
Split about 10 grams and a round。
12
Put light pressure on it with your hands。
13
On the surface, a glass of egg fluid, and tea without egg fluid
14
Put almonds, walnuts, guacamole, and so on。
15
The oven is preheated at 170°C for about 15-20 minutes, and the surface is yellow and yellow。
16
THE DELICIOUS DOUBLE-COLOURED ALMOND SOUFFLÉ
17
Light apricot, soft taste。
18
Take a sip, and you'll get to the slag。Double almond soufflé Make Tips
One, the butter will be brought out early, and the room temperature will be softened to a small pit. The eggs are also room-heated, not from the freezer. Two can also add about two grams of powdered powder, and the finished product will be much more condensed, but don't add to the powdered powder。