Cracked cashew souffle
By VicentaLakin
Recipe Recommendations
- low-gluten flour 185 grams
- milk powder 15 grams
- butter 100 grams
- fine sugar 45 grams
- cashew 200 grams
- eggs half a
- sugar 100 grams
- water 40 grams
- maltose 50 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cracked cashew souffle
1
The raw cashew is laid on the grill
2
(a) 8 to 10 minutes of cooking at 170 degrees, with yellow on the cashew face
3
The butter room softened, and the fine sugar was added,
4
(b) Eject with an egg-beater into a puffy state
5
(b) Join scattered eggs and continue to smudge evenly into butter paste
6
Low-banded flour is sifted into butter through a screening net
7
(b) Be smoothed with a rubber razor, all of the flour is wet and fully mixed with butter
8
(b) Placing tin paper on the grill, putting it in a square mousse circle and coating it with oil inside and at the bottom
9
We're going to put pasta in a mousse ring in the grill
10
(b) Press the bottom of the pressure and then put the oven in a preheated oven of 170 degrees for approximately 20 minutes until the surface is yellow
11
When fine sugar and malt sugar are placed in the pot, it is poured into cold water
12
(b) Heating the pot with a small fire, the sugar will dissolve, the bubble will emerge and the colour will turn to brown, and no mixing will be required during heating
13
(c) To pour the fine syrup on the baked cashew
14
(b) Blending and evenling, so that every cashew nut is covered with syrup
15
When the bottoms of the cookies in the oven are baked, they are taken out; cashew nuts covered with syrup are poured into the circle
16
(a) To level the bottom of the cake evenly with cashew nuts covered with syrup and put them back in the oven, 180 degrees and about 10 minutes of roasting
17
Until the surface is golden, and when it cools, the circle cuts off
18
Just cut the square blocks。