Peanut Crispy

Overview

It seems like this recipe has been thrown away for more than a week? Although it’s not time-consuming or troublesome, I always feel like I can’t take care of it. It seems that you need to have leisure time to tinker with snacks in your spare time. The rain is getting heavier and heavier. It seemed like I could relax for a while, but suddenly I thought of this peanut cake. Roast the peanuts and break them into pieces using a food processor. It doesn’t have to be too finely ground. A variety of fineness will give you a richer taste. Add more peanuts and more sugar. If you don’t want to eat it alone, it’s better to use sugar in the normal proportion. The oil was also replaced with peanut oil to make the peanut flavor stronger. Pastry dough will crack when pressed. It smells so good. . . .

Tags

• baking
• snacks
• baking powder
• cake flour
• corn oil
• egg
• peanut kernels
• white sugar
• baking soda

Ingredients

Steps

1. 1 Ingredients: 100g low-gluten flour, 50g corn oil, 50g white sugar, 100g peanut kernels, 12g eggs, 1g baking powder, 0.5g baking soda

   

2. 2 Roast the peanuts, peel them, and put them into a food processor,

   

3. 3 Beat into powder.

   

4. 4 Pour eggs, sugar, and oil into a large bowl and mix evenly.

   

5. 5 Sift in flour, baking soda and baking powder. Mix into a uniform dough.

   

6. 6 Add chopped peanuts.

   

7. 7 Mix well.

   

8. 8 Form into small balls of about 15 grams,

   

9. 9 Press lightly with your fingers to form a cake shape.

   

10. 10 Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 20 minutes.

    

11. 11 The surface is golden brown and comes out of the oven. Let cool before serving.