Peanut oil protein crisp

Peanut oil protein crisp

Introduction:

"I changed Mr. Meng's olive oil crispy cake into peanut oil version, because I can't remember where I put that bottle of olive oil. Considering that some people don't like the coarse taste of whole wheat flour, they all use low gluten flour. Unexpectedly, the final result is really crunchy crisps. All of a sudden, some people understand the role of whole wheat flour in it. "

Production steps:

Step 1: prepare materials

Step 2: sift low gluten powder, baking powder and sugar powder together

Step 3: add peanut oil

Step 4: add protein

Step 5: mix well

Step 6: put it into the flower mounting bag with sharp teeth and flower mouth

Step 7: squeeze the circle in the baking pan

Step 8: Sprinkle almond horn on the surface

Step 9: put in the baking tray, middle layer, heat up and down 160 degrees, bake for 25 minutes, then simmer for 10 minutes

Step 10: release

Materials required:

Low gluten powder: 65g

Baking powder: 1 / 4 teaspoon

Powdered sugar: 25g

Peanut oil: 30g

Protein: 30g

Almond horn: 20g

Note: Flower mouth can also be replaced according to their own preferences. Almond horn does not need to be roasted in advance. Sprinkle on the almond horn after the best and then gently press the hand, after baking is not easy to fall off. I just lost this action, and as a result, the almond horn fell off.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet