Almond peanut souffle
By VicentaLakin
And to make cookies, the idea of cake had to be postponed indefinitely. Make an almond peanut soufflé. This almond is not the so-called American almond, which was later known as tonsils, but is a national almond. Little almonds have a unique taste, which is not acceptable to all. For a little bit, it's just a loss for peanuts. The final result has no obvious almond taste。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Almond peanut souffle
1
Use the material
2
Peanuts go to the skin and pour with almonds and 50 grams of sugar
3
Smash it into powder
4
Butter soften, add 10 grams of sugar powder and mix it with a rubber razor
5
I'll use the egg-beater
6
Join the whole egg in a split, and we'll have a flat butter paste
7
Low-banded powder mixed with powdered powder sifted into butter paste. Medium
8
Add peanut almond powder
9
Combination
10
Load a bouquet and cut a hole
11
Squeeze on the grill in circles
12
Put it in the oven, mid-level, 180 degrees on fire, 160 degrees on fire, 15-20 minutes on toast, 10 minutes on the fire
13
The surface is yellow and goldAlmond peanut souffle Make Tips
Peanuts and almonds should be lightly toasted at a low temperature beforehand to dry them out slightly, but not fully cooked. If you don't have a food processor, try to chop the nuts as finely as possible with a knife.