Caramel peanut souffle
By VicentaLakin
Peanut's parents planted a lot under the vineyard shed, said they left you a bag to wait for you later in the year. I said, "Fried, cooked, fried peanut rice..." They are always able to meet my many unreasonable demands. It's been two spring festivals since we got home
Recipe Recommendations
- low-gluten flour 50g
- butter 30g
- white granulated sugar 12g
- egg liquid 12g
- animal whipped cream 35g
- peanut kernels 60g
- fine sugar 35g
- honey 15g
- sweetening
- roast
- ten minutes
- simple
Steps for Caramel peanut souffle
1
Soft butter, sweet sugar, low-banded flour in the basin
2
Artificial masculinity and integration
3
It's pouring into a scattered egg fluid
4
It's a little wet
5
THE NOODLES WERE PLACED IN THE OILED VESSEL OF THE INTERIOR WALL. THEY WERE FLATTED WITH A SPOON
6
The ripe peanuts cut into smaller particles
7
Light cream, butter, sugar, honey in the pot
8
It's hotter, it's hotter, it's hotter, it's hotter and it keeps mixing
9
It's a little dark. It smells like caramel
10
When it's hot enough to join the peanuts, mix them evenly and make them fully packaged
11
PUT IT ON THE BOTTOM OF A BAKED CAKE, FLATTEN IT WITH A SPOON AND PUT IT IN THE OVEN 180°C FOR EIGHT MINUTES
12
I'll make a map