Peanut Crisp

Peanut Crisp

1. Prepare the materials and the required amount

2. If you don’t have roasted peanuts, just crush them

3. Mix low-gluten flour and aluminum-free baking powder evenly

4. Take a clean basin and put it in softened butter

5. Use a whisk to beat the butter to a smooth state

6. Add white sugar to the butter to keep it smooth

7. Add 30 grams of whole egg liquid, and use the extra egg liquid for brushing

8. Fully sent to a smooth state

9. Add low-gluten flour to the butter and mix well

10. Add crushed peanuts to the mixed dough

11. Mix all the ingredients again, and let stand at room temperature for 30 minutes

12. Divide the puff pastry dough into 30 pieces by 15 grams each

13. Press lightly on the shortbread, put a peanut

14. Put the peanut pastry on the bottom of the preheated oven (put the middle layer in other ovens)

15. Heat the oven at 150°C and bake at 170°C for 25 minutes. After coloring, it can be covered with tin foil.

16. After baking the biscuits, take them out and let cool

17. Whole peanuts are more fragrant to chew

Tips:

1. Crushed peanuts can be raw peanuts directly
2. The temperature and time of the oven can be flexibly adjusted according to the common oven