A layer of paste like a milk skin, poured on top of the loose pastry, baked at high temperature, hey ~ milk fragrance can lift the roof! Everything in the milk skin cracked, it was even sweeter to eat, the shortbread was sweet and not greasy, no wonder the uncle left Tianjin for so many years, he could still keep chanting.
By Cha Su Su Baking Diary
<h2>Royalties</h2>
Body:
Butter 40g
Powdered sugar 40g
Corn oil 40g
Low gluten flour 160g
Milk powder 10g
Baking powder 2g
Cooked peanuts 40g
Milk skin:
Egg whites 20g
<h2>Practice steps</h2>
1: Put 40g of cooked peanuts into a blender and beat into pieces and set aside
2: Pour 40g of softened butter and 40g of powdered sugar into the bowl, stir well, pour in 40g of corn oil and stir into a paste
3: Sift in 160g of low gluten flour, 10g of milk powder and 2g of baking powder, use a spatula to cut and mix into large particles, add the beaten peanuts, wear gloves, and rub the dough evenly. In the end, it is in a state where one grasp can be clumped and one push can be scattered
4: Put the finished puff pastry into the mold, flatten it slightly, and set aside
5: Pour 20g egg whites and 40g powdered sugar into a bowl and beat with a hand-held whisk until slightly white, very similar to the cream. Pour on top of the pressed puff pastry
6: Put into the preheated oven, heat up and down at 170 ° C, bake for 25-30 minutes. Pay attention to the color in the middle and stamp the tin foil in time
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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