Yixiang Peanut Walnut Cake

Overview

It was another idle evening. I looked at the peanut butter that I had bought for a long time in the refrigerator and was suddenly inspired to use it to make a snack to satisfy my taste buds. I thought that the cookies with only peanut butter seemed to be missing something, so I rummaged through the boxes and found them. When I bought the walnuts a few days ago, the perfect combination of peanut butter and cooked walnut kernels was born. Facts have proved this. The crispy walnut kernels and the fragrant peanut butter are simply delicious. Let me go, I will eat them all!

Tags

• baking
• brown sugar
• butter
• low gluten flour
• walnut kernels
• white sugar
• whole egg liquid
• peanut butter

Ingredients

Steps

1. 1 Cut the butter into cubes and soften it at room temperature. Pour in the white sugar and brown sugar at once, and beat with an electric egg beater until smooth. Add the whole egg liquid in three batches. After each addition, mix the egg liquid and butter thoroughly before adding the next time. Beat the butter until the volume is enlarged and the color becomes lighter

   

2. 2 Pour in the peanut butter and continue to beat until the peanut butter is evenly mixed

   

3. 3 Pour in the peanut butter and continue to beat until the peanut butter is evenly mixed

   

4. 4 Fry the chopped walnuts until cooked, pay attention to the heat, do not fry for too long, just smell the walnuts slightly

   

5. 5 Fry the chopped walnuts until cooked, pay attention to the heat, do not fry for too long, just smell the walnuts slightly

   

6. 6 Use a small spoon to scoop out a small portion of the dough from step 5 and flatten it with the back of the spoon. The thickness of the round cake is about half a centimeter. Place it in a preheated oven at 160°C for 15 minutes. Cool and serve