Peanut and sesame crisp

Peanut and sesame crisp

Introduction:

"Peach cake is my husband's favorite snack. After learning how to bake, it has become one of the common snacks at home. On the last day of the May Day holiday, I stayed at home and cooked all afternoon's pastry. My daughter's favorite bean paste bread and my husband's favorite peach crisp. However, this time, I changed the pattern. Instead of using walnut kernel as the traditional way, I used peanuts and sesame seeds as the pastry. As a result, my husband reflected that the pastry made in this way was particularly fragrant and tasted better than walnut kernel, I decided to use this peanut sesame cake instead of peach cake as my husband's snack

Production steps:

Step 1: all the ingredients except peanuts and sesame are mixed in a small pot.

Step 2: peel and crush the roasted peanuts.

Step 3: put the peanuts into a small pot.

Step 4: add black sesame, mix and mix well.

Step 5: take small pieces and rub them into small balls, flatten them and put them into the baking pan.

Step 6: put the pan into the preheated oven, 180 degrees, 15-20 minutes.

Step 7: take out the baked pastry and eat it when it is cold.

Materials required:

Low powder: 300g

Cooked peanut kernels: appropriate amount

Black Sesame: right amount

Egg: 1

Corn oil: 150g

Sugar: 100g

Baking soda: 1 / 2 tsp

Baking powder: 1 / 2 tsp

Note: 1, no corn oil, peanut oil or other oil can be used instead. 2. White sesame or both. 3. Baked pastry must wait until cold, then demould, box and eat. I feel that after a day's storage, the pastry will taste more fragrant when it is soaked with oil.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet