Peanut Crispy

Overview

I remember buying canned peanut cake when I went to the supermarket. It tasted good, but it was too oily. Now you can make it yourself, control the amount of oil, and eat healthier.

Tags

• baking
• afternoon tea
• butter
• egg yolk
• low gluten flour
• peanuts
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 Wash and dry the peanuts, put them directly into the air fryer without adding oil, and fry them at 180 degrees, turning them over for 3 minutes, and then for another 3 minutes

   

2. 2 After cooling, peel off the peanut clothing, put it in a plastic bag, and crush it into small pieces with a rolling pin

   

3. 3 After the butter has softened at room temperature, add powdered sugar and egg yolks, and beat with a whisk until the volume is fluffy

   

4. 4 Sift low-gluten flour into the whipped butter and knead it into a dough with your hands

   

5. 5 Pour in the chopped peanuts and knead them into the dough

   

6. 6 Knead the dough into small balls and place them evenly on a baking sheet lined with oil paper; brush a layer of egg wash on each dough and flatten it slightly

   

7. 7 The oven temperature is 175 degrees, middle and upper rack, bake for 20 minutes

   

8. 8 Take it out of the box and let it cool before serving on a plate