Crispy peanut cake

Crispy peanut cake

Introduction:

Production steps:

Step 1: prepare the material, only use egg white, sugar and low gluten powder.

Step 2: peel and crush the peanuts, put them in the middle layer of the oven preheated at 180 degrees for 10 minutes until they are golden and crispy, and turn them over a few times to make them bake evenly. Pour in the protein, salt, sugar and low flour, mix them slightly, then put the roasted peanuts into the pot, mix them evenly with a spatula, then turn on the medium heat and bring to a slight boil. Turn off the heat when white congeals appear on the edge of the pot.

Step 3: spoon on the baking plate, divide into small portions, preheat 160 degrees, bake for 15 to 25 minutes, brown, then the finished product.

Materials required:

Peeled peanuts: 180g

Protein: 2

Fine granulated sugar: 80g

Salt: 1 / 4 teaspoon

Low gluten flour: 20g

Note: peanuts can be raw and cooked, after baking. The skin can be removed or not. If the skin is not removed, it will scorch easily and affect the appearance.

Production difficulty: unknown

Process: Baking

Production time: three quarters of an hour

Taste: sweet