Peanut Crispy

Overview

Peanuts contain eight essential amino acids, and their biological effects are higher than those of soybeans. Eating a certain amount of peanuts, peanut oil or peanut products every day can not only provide a large amount of protein, fat and energy, but also reduce dietary saturated fat and increase the intake of unsaturated fatty acids, promote the intake of plant protein, dietary fiber, vitamin E, folic acid, potassium, magnesium, zinc, calcium and other nutrients, thereby improving the structure and quality of the diet. This peanut cake uses roasted peanut powder, which is convenient to make and saves the process of frying peanuts and beating peanut powder. Combined with pure peanut oil, the shortbread has a richer peanut flavor and a crispier texture. Daddy likes this kind of shortbread very much.

Tags

• baking
• afternoon tea
• baking powder
• cake flour
• egg
• peanut oil
• roasted peanut powder
• baking soda
• fine sugar

Ingredients

Steps

1. 1 Prepare baking ingredients: low-gluten flour, roasted peanut powder, peanut oil, caster sugar, eggs, baking powder, soda powder.

   

2. 2 Put 100 grams of peanut oil, 100 grams of fine sugar, three-quarters of whole egg liquid, and 60 grams of roasted peanut powder into an eggbeater.

   

3. 3 Stir until the ingredients are combined and the sugar has melted.

   

4. 4 Sift in 210 grams of low-gluten flour, 4 grams of baking powder, and 2 grams of baking soda.

   

5. 5 Mix the ingredients into a dough.

   

6. 6 Divide into 20g portions, roll into balls and flatten as shown in the picture.

   

7. 7 Place into a shallow 12-cup non-stick whoopie pie mold and brush with a layer of whole egg wash (use the remaining 1/4 of the whole egg wash just now).

   

8. 8 Preheat the oven to 180 degrees for 5 minutes, then place the middle layer and bake for 20 minutes.

   

9. 9 The surface is golden and the aroma is overflowing.

   

10. 10 After it has cooled completely, remove the peanut cake.