Luscious peanut cake

Overview

That day, I happened to look at the Jun's version of mini hazelnut kernels that I had made before, and it suddenly occurred to me that the same method could also be used to make a peanut version. On this day, I got a bottle of cold-pressed peanut oil. The oil was clear and smelled of peanuts. I couldn't help but flash back to this flash of thought that had just passed not long ago. Suddenly I had a new idea. If the hazelnuts are replaced with peanuts, and the butter is replaced with peanut oil, wouldn't it make the peanut flavor more fragrant? No need to whip or refrigerate, the dough can be made in less than ten minutes. I'm too lazy to use my hands and feet to knead the peanuts into pieces, so I just pinch small pieces and press them into small cakes. As the heat expands, the strong aroma of peanuts wafts in waves. . . Very crispy and fragrant. . . .

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• cake flour
• peanut oil
• peanuts
• white sugar

Ingredients

Steps

1. 1 Ingredients: 25 grams of peanuts, 25 grams of white sugar, 40 grams of low-gluten flour, 25 grams of peanut oil

   

2. 2 Put the peanuts in the oven, heat up and down to 170 degrees, and bake for about 8-10 minutes. When cooked, take out and let cool.

   

3. 3 Place peanuts in a food processor along with granulated sugar.

   

4. 4 Beat repeatedly until powdery.

   

5. 5 Pour flour and oil into a large bowl.

   

6. 6 Mix into a uniform dough.

   

7. 7 Divide into about 7-8 grams each.

   

8. 8 Roll into a ball, place on baking sheet, and press into cake shape.

   

9. 9 Put it in the oven, turn the heat up and down, 180 degrees, and bake for about 8-10 minutes.

   

10. 10 Turn into light golden color and come out of the oven.