Peanut soufflé
By VicentaLakin
Recipe Recommendations
- high powder 140 grams
- low powder 60 grams
- white sugar 15 grams
- yeast 5 grams
- warm water 160 grams
- milk powder 18 grams
- eggs 55 grams
- water 70 grams
- butter 50 grams
- soft sugar 35 grams
- peanut butter 60 grams
- cooked peanuts 35 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Peanut soufflé
1
Raw material: (Chinese noodles) 1, 140 g high powder, 60 g low powder, 15 g white sugar, 5 g yeast, 160 g warm water
2
Raw materials: (Main noodle) 2, 220 g high powder, 60 g low powder, 60 g sugar, 18 g milk, 55 g eggs, 70 g water, 50 g butter
3
Raw material: (butter soufflé) 3, 40 grams of butter, 35 grams of sugar, 60 grams of peanut butter, 25 grams of milk powder, 35 grams of groundnuts
4
Butter room in raw material 3 softened with sugar and then evened with milk powder
5
Add peanut butter mix
6
The groundnuts fall in pieces
7
If you mix it up, it'll be ready
8
The yeast in feedstock 1 is dissolved in warm water, other raw materials are mixed into containers and fermented with yeast fluid
9
Smash to dry powder and ferment
10
It ferments inside
11
All of the raw materials in feedstock 2, except butter, are mixed into the noodles, fermented, together and in groups, to a bit of stretch
12
Add soft butter
13
Keep rubbing
14
fermentation in warmth
15
It's fermenting twice as big. Take out the exhaust
16
8 small noodles (approximately 100 g/f) rolled round and covered with flavour flavour for about 15 minutes
17
Take one flat, put on a proper soufflé
18
When it's wrapped, it's like a cow's tongue
19
After the fold, cut three
20
It's going to be turned on again
21
It's coming together
22
Once it's all ready (after the last two noodles are mixed, divided into three operations) and put into the grill for a double fermentation
23
After fermentation, the surface is covered with egg fluid
24
The oven is 180 degrees preheat, mid-level, about 20 minutes
25
Done
26
Done