Fragrant peanut cake

Overview

This one is definitely a favorite among peanut lovers~~The peanut flavor is super fragrant and simply unstoppable. The most important thing is to crush the peanuts into powder and add it to the dough. If it lacks the blend of peanut powder, it's just a regular cookie with crushed peanuts. Once peanut powder is added, the fragrance intensity immediately increases by 5 levels! Don’t miss this if you are a peanut lover. Reference serving size: 24 yuan.

Tags

• baking
• cookies
• butter
• egg
• low gluten flour
• peanuts
• fine sugar

Ingredients

Steps

1. 1 Rinse 160g peanuts with boiling water and filter the water immediately. This will ensure that the fried peanuts are as crispy as possible.

   

2. 2 Heat a pot over medium heat, add the filtered peanuts into a pot without water and oil and stir-fry. Fry until the water vapor is almost gone and the peanuts make a slight crackling sound, then switch to low heat and continue to stir-fry. Cook until some of the peanuts begin to peel.

   

3. 3 Let the peanuts cool slightly and then rub off the skin.

   

4. 4 160g peanuts, take out 60g and grind them into peanut powder in a grinder. (If you don’t have a food processor or grinding, just use a mortar or a rolling pin to mash it vigorously)

   

5. 5 Use a rolling pin to slightly crush the remaining 100g of peanuts. Basically, just break each segment into two halves. Do not crush them too much to keep the particles large.

   

6. 6 Sift 140g low-gluten flour. Beat an egg into egg mixture.

   

7. 7 Soften 80g butter at room temperature, add 50g sugar and beat. Add the egg liquid in three more batches and continue beating until the color becomes lighter and the volume increases. After each addition of egg liquid, be sure to beat evenly to fully emulsify it before continuing to add egg liquid.

   

8. 8 Add sifted flour and ground peanut powder to the whipped butter.

   

9. 9 Add chopped peanuts and knead into dough. Just make it into a ball, don't rub it to avoid tendons.

   

10. 10 Divide the dough into 24 small portions, roll into balls, and refrigerate for half an hour. (Refrigerating is to make the dough ball hard again, and the pressed dough will have natural cracks around it. If you don’t care about the cracks, you can skip the refrigeration step.)

    

11. 11 Place a ball of dough on the baking sheet and press into a disc with the palm of your hand. Not too thin. Then sprinkle the chopped peanuts evenly on top and press the chopped peanuts into the dough slightly. During this step, you can preheat the oven to 170 degrees halfway through.

    

12. 12 After everything is pressed and shaped, put the baking sheet into the preheated oven, heat the middle layer at 170 degrees for 20 minutes, and bake until the surface of the peanut cake is golden.

    

13. 13 The peanut cake is finished. Freshly baked, the room is filled with the aroma of peanuts.