1. Peanuts in the oven
2. Bake at 160°C for 13 minutes, take out and cool, peel and roll until crushed peanuts for later use.
3. Prepare the ingredients, 110ml corn oil, 24g eggs, 1.5g salt, 154g all-purpose flour, 80g caster sugar, 12g milk powder, 1g baking soda, 2g lead-free baking powder, 200g crushed peanuts.
4. Mix 110 g of corn oil, 24 g of eggs, 80 g of caster sugar, 1.5 g of salt, and 1 g of baking soda into the container. Stir until it is emulsified, as shown in the figure~
5. Add 12g of milk powder and stir evenly until all is mixed.
6. Sift in 154g of all-purpose flour and 2g of lead-free baking powder.
7. Use a rubber spatula to cut and mix evenly to a smooth dough. Cover with plastic wrap and let it rest for 30 minutes.
8. At this time, the oven is preheated up and down to 180 degrees.
9. Take out the loose dough, add 100g of crushed peanuts, cut and mix evenly.
10. Divide the dough into a small dough of about 20g. The surface of the reunion is covered with ground peanuts and packed into a non-stick bakeware.
11. Leave enough gaps between each to prevent the biscuits from swelling and sticking during baking.
12. The shaped peanut shortbread can be sent to the preheated oven for roasting.
13. Bake at 180 degrees for about 15 minutes until the surface is golden.
14. Good smell, wow! It's out~
15. A very crisp snack, so delicious!
Tips:1. The medium-gluten flour in the ingredients can be replaced with the low-gluten flour in the same amount, and the method is the same.
2. When sifting into the flour, use a rubber spatula to cut and mix. Don't knead the dough too much. The small crisps after kneading the dough are very bad.
3. The baking temperature is suitable for a light rain oven, and it is adjusted according to the temperature of your own oven when baking.
4. Preservation. After cooling, the peanut shortbread can be sealed and stored for 6 days.
