Almond soufflé
By VicentaLakin
This little snack was meant to be sliced, but it took a lazy time to freeze the noodle. The yellow surface looks a little twitchy, but it tastes really good
Recipe Recommendations
- low powder 100 grams
- almond slices 40 grams
- whole egg liquid 40 grams
- baking powder 3 grams
- salt 2 grams
- sugar 45 grams
- vanilla extract a little
- sweetening
- roast
- an hour
- ordinary
Steps for Almond soufflé
1
Apricot sliced
2
Low powder, sugar, salt, powdered powder sifted through the container
3
A few drops of vanilla
4
Smash it with chopsticks
5
Add scattered egg fluids
6
Smuggled and flat and made a noodle
7
Put the noodles in the bag for half an hour
8
Take out the whole growth strip
9
The ball in turn
10
Put it in the oven. It's 170 degrees up and down for 15 minutesAlmond soufflé Make Tips
① Just a few drops of vanilla extract are enough. I added a bit too much, so the aroma was too strong and tasted cloying after baking.
② The dough will be very sticky when kneading the ingredients together; simply refrigerate it for half an hour.