<h1 class="pgc-h-arrow-right" > teach you to make peanut sesame crisp by hand, the recipe is detailed, the steps are simple, and the slag is crispy! </h1>
Compared with a variety of high-value, unique taste of biscuits, peach crisp, peanut crisp, sesame crisp is not unusual, but as the most memorable snack in the post-80s childhood, still can not forget the familiar crispy taste and unique fragrance, not only me, the elderly in the family love for peach crisp is also unabated, but sometimes the elders will feel that today's peach crisp is always missing something.
The main ingredients of peach crisp are flour, sugar, eggs and oil, and what oil is used directly determines the crispness and taste of peach crispness. Butter, lard, edible oil in the best crisping effect is lard, followed by butter, butter milk flavor is strong, used to make cookies is more appropriate, do peach crisp words but grab the taste, cooking oil can also be used to make peach crisp, but the shortening effect and taste are slightly worse.
Take advantage of the fact that there is still some lard at home, add some sesame seeds and peanuts, make a plate of crispy peanut sesame crisp, the recipe and steps to share with everyone, no need to beat eggs, no need to beat butter, all ingredients can be mixed together to do, novices can try Oh!
<h1 class="pgc-h-arrow-right" > [peanut sesame crisp].</h1>
Main Ingredients: Low Flour 130 g, Egg Liquid 25 g, Lard 70 g, Powdered Sugar 50 g, Baking Powder 2 g, Baking Soda Powder 1 g, Salt 1 g, Cooked Peanut Sesame Seeds 30 g
【Specific method】
1, powdered sugar, lard, egg liquid stir well, if there is no ready-made powdered sugar, you can use the blender to beat the white sugar into powder.
2: Add salt, baking powder and baking soda flour to the low gluten flour and mix well, pour into the egg mixture and mix well, beat the fried peanuts into a powder, and mix well with the fried sesame seeds. The role of baking powder and baking soda powder is to make the finished product more crispy, but soda powder must not be added too much, otherwise it will grab the taste.
3, all ingredients kneaded into a ball, kneaded dough is relatively soft and non-sticky hands, if too sticky hands can add a little flour, if it is relatively hard can add egg liquid adjustment.
4: Divide the dough into 15 grams, roll the dough into oil on the oil paper, and press a nest in the middle.
5: Preheat the oven at 175°C for 10 minutes, bake the baking tray for 20 minutes, and pay attention to the coloring situation in the last few minutes.
Just baked biscuits are soft, after cooling it will naturally be crisp, pick it up is also particularly light, the taste is sweet, bite a bite will be crispy straight off the slag, the taste is not lost in the outside to buy, put into the plastic bag or cookie box to save, like must try it!
<h1 class="pgc-h-arrow-right" >【Tips】
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1, no lard can be replaced by butter or vegetable oil, but the shortening effect is slightly worse.
2, the dough can be mixed directly, no need to knead the dough repeatedly, so as not to cause tendons.
3, the prepared biscuits are crispy after cooling, if it is still soft, then continue to bake for a few minutes.
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