Peanut crisp ball

Peanut crisp ball

Introduction:

"Last time I made melon seed crispy balls, I found that not all cooking machines can make melon seeds into mud like Junzhi. As it happens, there is also the cooked peanuts left over from making moon cakes, so I improved the method and redone it for another taste. "

Production steps:

Step 1: prepare materials

Step 2: peel the peanuts and put the sugar into the grinding cup of the cooking machine

Step 3: stir repeatedly until there are no particles

Step 4: add milk, brown sugar and egg

Step 5: beat into mud

Step 6: pour in a bowl

Step 7: mix baking soda and low gluten flour and sieve into peanut puree

Step 8: turn and mix well

Step 9: divide the ball into 8 grams

Step 10: Brush egg liquid

Step 11: roll a layer of sugar

Step 12: put in the baking tray

Step 13: put it in the oven with 170 degree preheat, middle layer, bake for 20-25 minutes

Step 14: the surface is golden

Materials required:

Peanuts: 50g

Low gluten powder: 50g

Milk: 15g

Fine granulated sugar: 25g

Brown sugar: 10g

Egg liquid: 18g

Baking soda: 1 / 16 TSP

Sugar: right amount

Note: this time, brush the egg liquid with a brush instead of putting the ball into the egg liquid to roll around. The skirt phenomenon disappears after baking, and there won't be too much sugar on the surface

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet