Article Source: Most Baked
Peanut crisp
· Custard flowered mooncake·
Xiaobian ate peanut crisp for the first time and was impressed by this super fragrant taste, and the aroma of peanuts in each bite was very strong, and the mouth was full of rich layering!
Ingredients:
Cooked peanut kernels 90g
Butter 90g
Powdered sugar 50g
Peanut butter 30g
2 egg yolks
Low gluten flour 150g
Preparation steps:
1 / Uncloth the cooked peanuts, put in plastic wrap and crush for later.
2 / Butter softens at room temperature, if the weather is cold, you can use the microwave oven to light 10s.
3 / Add 50g of powdered sugar and stir well, then beat with an egg whisk until the color is white and the volume is expanded.
4 / Add peanut butter, continue to stir with an electric whisk, if you use salty peanut butter, you don't need to add salt, the original taste can be added a small amount of salt to enhance the taste.
Beat 5 / 2 egg yolks and add, leave a little to use as a plaster, the rest stir well.
6 / Sift in low gluten flour and stir with a spatula until dry powder-free.
7 / Add the crushed peanuts and continue to stir well.
8 / Baking tray pad oil paper, divide the dough into dough about 17g, roll the dough round and press flat, paying attention to leave a gap.
9 / Brush the surface with a layer of egg liquid, you can also press half a peanut kernel on top to decorate.
10 / Place in the preheated oven, bake at 175° for 16~18 minutes, bake until the surface is dark.
11 / After baking, it can be sealed and stored, it will be more crispy.
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