Peanut Protein Chips

Overview

I have made this biscuit a long time ago, and this time I changed the recipe. Although they are both called crispy cookies, the texture this time is obviously much better. It is crispy with a little crispy texture, and has a crisp texture. When I was making custard bread, I originally wanted to save the remaining two egg whites from the custard sauce for making a facial mask, but after thinking about it, I forgot about it because I was too lazy to make it... Ugly women are just like me who are lazy! A handful of tears...

Tags

• baking
• cookies
• butter
• cooked peanuts
• egg white
• plain flour
• powdered sugar

Ingredients

Steps

1. 1 Put the cooked peanuts into a plastic bag, roll them into pieces with a rolling pin, and set aside.

   

2. 2 Beat the egg whites with an electric egg beater until slightly foamy.

   

3. 3 Beat the butter and powdered sugar evenly with a hand mixer. Pour in the egg whites in batches, stirring each time until completely combined before adding the next one.

   

4. 4 Sift the plain flour into the butter paste and mix well.

   

5. 5 Pour in the chopped peanuts and mix evenly into a thick batter.

   

6. 6 Use a spoon to scoop 1/3 spoonful of batter into a baking tray lined with greaseproof paper, then dip the back of the spoon into water and shape the batter into a round thin batter.

   

7. 7 Every time you scoop out a spoonful of batter, the back of the spoon needs to be dipped in water before shaping.

   

8. 8 Preheat the oven in advance, 160 degrees, middle layer, upper and lower heat, I baked it for 10 minutes.

   

9. 9 Finally, take it out and let it cool.