There are too many delicious dishes cooked with snacks, so you can follow the tutorial. I want to make pistachio souffle. When it comes to biscuits, it is easy for people to think of biscuits, which are crisp and full of flavor. Then let's share a relative of cookies, souffle. Why do you call it souffle? The characteristics of egg-yolk biscuits are rich milk flavor, crisp and delicious, so the ratio of butter to milk powder is very high when making them. Butter and milk powder are skillfully blended with fragrant nuts, then coated with a thick layer of egg yolk liquid, and finally baked at high temperature. The thickness of the finished souffle is about 65,438+0 cm, which gives people the feeling that it is a snack with simple appearance and rich heart.

Pistachio souffle