Peanut Crisp

Name: Peanut Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 20g egg; 50g peanut; 50g Caster sugar; 100g Corn oil

by Flowers on Moshang 2

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

LG shouted all day to lose weight, but always encouraged me to make biscuits, bread and cakes for him. I'm usually busy and don't have enough time to bake often, so I chose this relatively simple and quick but especially delicious peanut crisp.
This peanut crisp does not contain baking powder, baking soda, nor peanut butter to increase the fragrance, but the peanuts are roasted in advance to get a fragrance and mixed with other ingredients before baking. But the taste is very crisp, not at all inferior to the various shortbread cookies made with baking powder and baking soda. Seeing him eating happily, I am naturally also very happy.
Baking for love can be so happy!

Ingredients

200g Low-gluten Flour
20g Egg
50g Peanut
50g Caster Sugar
100g Corn Oil

Peanut Crisp

1. Turn the oven to 180 degrees to preheat, add peanuts, and bake for about 7 minutes. After the roasted peanuts are allowed to cool, put them in a fresh-keeping bag and use a rolling pin to crush them.

2. Put the confectioner's sugar into the corn oil and stir until roughly uniform.

3. Add the egg liquid and mix well.

4. Pour in the low-gluten flour sifted in advance.

5. Pour in the crushed peanuts and mix slowly by hand.

6. Knead the dough into a smooth circle.

7. Take about 15 grams of dough and knead it into a round shape and place it on a baking tray.

8. Knead all the dough into a circle and place it on the baking tray, press it with your hands to make them into a round cake, and brush the surface with egg wash.

9. Preheat the oven up and down at 180 degrees. After preheating, place the baking pan on the upper middle of the oven for about 15 minutes. Please set the temperature according to the temperament of your own oven and the time according to the size of the dough.

Tips:
1. Roast peanuts as much as possible to make them more fragrant.
2. Don't roll the peanuts too much, the particles are slightly larger, so that the biscuit embryo that is not tight enough to fit and compact will be more crisp after being baked. This is one of the reasons why shortbread cookies baked without baking powder and baking soda are still crispy!
3. Low-gluten flour can also be replaced with ordinary flour.