Creamy Peanut Cake

Creamy Peanut Cake

1. Main and auxiliary materials: cooked peanuts, cooked flour, milk powder, white sugar

2. Cooked flour: Fry ordinary flour over low heat until it turns slightly yellow, and let cool.

3. Peel the ripe peanuts.

4. Add the peeled peanuts with sugar and put them in the grinding jar of the food processor.

5. Then use a food processor to grind it into powder.

6. There must be no particles, as shown in the figure: powder is fine.

7. Sift the cold cooked flour.

8. Mixing: According to the proportion of "cooked flour: peanut powder = 1:3", milk powder is suitable.

9. Stir it repeatedly evenly.

10. Add the right amount of condensed milk.

11. Combine it into a dough.

12. Use a kitchen scale to divide the dough into portions of 30g or 50g.

13. Take the moon cake mold and rinse the mold with cooked flour (cake powder) to prevent sticking.

14. Load the cake material.

15. Press lightly to release the mold.

16. Finish them one by one.

17. This is a "milk-flavored peanut cake" weighing 50g.

18. This is a "milk-flavored peanut cake" weighing 30g.

19. Serve ready to serve.

Tips:

1. Use the cooked flour after sieving to prevent gnocchi.
2. The peanuts can be used after grinding, and the large pieces can be mixed evenly when mixing.
3. The amount of sugar and milk powder can be adjusted according to your own taste.
4. Purified water can also be used without condensed milk.