Peanut crisp

Peanut crisp

Introduction:

"Today I rest at home. I always want to stir up something to eat. I see that there are many unfinished peanuts at home. That's it. This peanut cake is made with low flour and sugar powder, and butter makes it more delicate, sweet and crispy. "

Production steps:

Step 1: prepare the material and soften the butter in advance.

Step 2: put the peanuts in a plastic bag and roll them with a rolling pin.

Step 3: soften the butter, add sugar powder and egg yolk (leave a little egg yolk to brush the surface), beat it manually until white.

Step 4: sift in the butter paste, mix well, add peanuts and knead into a ball.

Step 5: then divide into 20 Mini balls and press them gently. You can also put peanuts or sesame seeds on the surface, brush the egg yolk liquid and put it into the baking tray. The baking tray is padded with oil paper or tin foil, 170 degrees for about 15 minutes, and the surface is yellowish.

Step 6: very crispy

Materials required:

Peanuts: 50g

Low powder: 100g

Butter: 30g

Peanut oil (corn oil): 15g

Powdered sugar: 30g

Egg yolk: 1

Note: 15 grams of salad oil can also be changed into butter. If it feels dry, add a little more salad oil.

Production difficulty: simple

Baking technology

Production time: three quarters of an hour

Taste: sweet