Peanut Crisp

Peanut Crisp

1. Prepare the raw materials, the butter can be taken out in advance to soften, set aside, peanuts are fried, I use the cooked peanuts, the kind bought in the roasted seeds and nuts store

2. The butter is softened, add powdered sugar, stir slightly and beat with an electric whisk until it is fluffy and the color becomes lighter

3. Add egg yolks in portions, pay attention, each time you add egg yolks, stir well to prevent separation of water and oil

4. Sift the low flour into the butter, mix well with a spatula, do not over-mix

5. Remove the peanut kernels, break them slightly with a food processor, and knead them into the dough. PS: If there is no food processor, put the peanut kernels in a fresh-keeping bag and crush them with a rolling pin. The peanuts do not need to be rolled too much, and they have a grainy feel. , It tastes better

6. This is the kneaded dough

7. Divide the dough into similar size doughs, neatly place them on the baking tray, preheat the oven, ps: I use a non-stick baking tray, so there is no store greased paper, if you only use ordinary baking trays, please be sure to put greased paper!

8. Slightly press with your fingers to squash the ball

9. Brush a layer of egg liquid evenly on the surface

10. Preheated oven, 175℃, upper and lower fire, middle level, 10min

Tips:

1. Each time you add egg yolks, stir well to prevent separation of water and oil
2. If you don’t have a food processor, you can put the peanut kernels in a fresh-keeping bag and crush them with a rolling pin. The peanuts do not need to be rolled too much. They have a grainy texture and taste better.
3. I use a non-stick baking pan, so there is no shop greased paper. If you only use a normal baking dish, please put greased paper on it!