Peanut souffle
By VicentaLakin
It's almost New Year's. Make your own year. Today's peanut soufflé, which draws on the peaches' practices, with peanuts grown by relatives themselves, with pork oils that blow themselves up, with soufflés, which are delicious. It was baked with a boiler in the air because there was no fire to turn over, and two were broken. It's a shame that I didn't want to open the oven, so I couldn't get a pot of air and two pots
Recipe Recommendations
- cake mix 160 grams
- lard 80 grams
- fine sugar 50 grams
- Cooked peanuts 80 grams
- whole egg liquid 35 grams
- baking soda 2 grams
- baking powder 2 grams
- sweetening
- baking
- an hour
- simple
Steps for Peanut souffle
1
Pork oil is added to sugar, and it's splattered to melt. If there's sugar powder, it's easier to melt. If it's too cold, it can be softened in hot water。
2
In two minutes, 35 grams of all egg fluid was added and the mix was even. The rest of the egg fluid is covered with peanuts。
3
Hit the puffy state. You can use an electric omelet. I'm scrambling with a razor clockwise。
4
It is then sifted with low powder, small sodas and powdered bubbles, with a razor。
5
Add peanut shredding (small) evenly. I hit peanuts with a cuisine. It's too broken, but it smells good. It doesn't matter if the particles can be bigger。
6
The mills will be put in place for about half an hour to fully integrate oil and flour. It's better to freeze the fridge when it's hot。
7
The average is 18, about as big as soup. You can also divide it into appropriate sizes, not too big, because it's so cozy and easy to disperse. Take a small group and roll around with the remaining egg fluid and then wrap it in a groundnut (large)。
8
The small group was flattened and put in the air-cooked basket. Air frying pot or oven 180 degrees baked for 10 minutes. (The oven has to preheat.)
9
Scratch the face with a razor and bake it for about eight minutes. (If you omit it with the oven)
10
When it's cooled, then it's taken out of the tank for sealing. It must be cooled and taken, or carefully shoveled, and the heat is easily broken。Peanut souffle Make Tips
1 If you don't like butter, you can change butter. You don't like animal butter, you change peanut oil, but vegetable oil doesn't have a soak of pig oil and butter, it's hard. 2. Specific temperature and time are regulated by their own machines. I baked it with an air cooker because I didn't burn, so I had to flip down in the middle with a razor and break it with a hand or chopstick. The oven does not need to be turned over, but warm up in advance。