Icy Braised Peanut Shortbread

Overview

Another way to eat braised peanuts? Suddenly I thought of Junzhi's sunflower seed cake balls, a biscuit that has been revised many times. Sunflower seeds and peanuts are both oily nuts. Logically speaking, peanuts can be used instead of sunflower seeds in all kinds of recipes. Braised peanuts are just pre-set with sweet and salty flavors. I immediately started experimenting. Since the braised peanuts have their own flavor, I slightly reduced the amount of sugar used. Don't take the original route, follow your own method; don't rub the ball, it's easier to cut into pieces. It looks pretty good. How about the taste? Try it yourself. . .

Tags

• baking
• children
• afternoon tea
• braised peanut kernels
• cake flour
• egg liquid
• baking soda
• coarse sugar
• fine sugar
• milk

Ingredients

Steps

1. 1 Biscuits: 50g braised peanuts, 50g low-gluten flour, 15g milk, 30g fine sugar, 18g egg liquid, 1/16 tsp baking soda Decoration: appropriate amount of egg liquid, appropriate amount of coarse sugar

   

2. 2 Peel the braised peanuts and take 50 grams of kernels.

   

3. 3 Pour into the food processor together with the sugar,

   

4. 4 Beat into fine powder,

   

5. 5 Pour into a large bowl, add egg liquid and milk,

   

6. 6 Mix well.

   

7. 7 Mix low-gluten flour and baking soda, sift into peanut paste,

   

8. 8 Mix well.

   

9. 9 Place on the counter and roll out into a rectangle about 0.5 cm thick.

   

10. 10 Brush the surface with egg wash,

    

11. 11 Sprinkle with coarse sugar,

    

12. 12 Cut into 3 cm square cubes,

    

13. 13 Find a good distance and place on the baking sheet.

    

14. 14 Put in the oven, middle layer, heat up and down at 170 degrees, bake for about 15 minutes,

    

15. 15 The surface turns light golden and comes out of the oven.

    

16. 16 Place on a drying rack to cool.