The crispy peanut butter cake

The crispy peanut butter cake

Introduction:

"I didn't particularly like peanut butter before, but I was" spoiled "after being with my husband for a long time. Now peanut butter is a favorite. This biscuit is very crispy. It tastes great. It's not delicious. It will be eliminated soon! The recipe is based on Jun Zhi's, but it reduces the amount of oil and sugar powder. It is also very simple to make

Production steps:

Step 1: add vegetable oil to the peanut butter and stir in an egg beater until the two are completely mixed.

Step 2: add sugar powder and salt, stir well.

Step 3: sift the baking powder and low gluten powder into the previous peanut paste and knead them into a soft dough.

Step 4: take a small piece of dough, first knead it into a round shape, then gently flatten it, make it into a shape, and place it on the baking tray covered with baking paper. Press lightly on the surface with a fork. Put into the oven preheated to 180 degrees and bake for about 20 minutes.

Materials required:

Low gluten powder: 200g

Peanut butter (including peanut granules): 130g

Vegetable oil (peanut oil is better): 80ml

Sugar powder: 40g

Baking powder: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Note: 1. The oil content can be adjusted according to the oil content of peanut butter. If the peanut butter is dry, add more oil, otherwise, reduce the amount of oil. 2. When I made the biscuit, the cracking was due to too much oil. But the taste is still very good! 3. Because of the color of biscuits, the coloring is not obvious, so we need to pay more attention to the finishing time to avoid scorching

Production difficulty: simple

Baking technology

Production time: 10 minutes

Taste: sweet