Peanut Crisp

Name: Peanut Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Ground peanuts; 65g Powdered sugar; 150g Low-gluten flour; 30g water; 60g Peanut oil; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon Baking powder

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The last time I made Teacher Meng’s spicy biscuits, I suddenly felt a familiar taste. I ignored the spicy taste. Is it a bit like the dim sum taste of a traditional pastry shop in a distant era? There was a sudden movement in my heart. . . . Remember that distant peanut biscuit? Some are thick, some square, bite, crispy, peanut scent mixed with the taste of baking soda. If there is no peanut fragrance, and the spicyness of Teacher Meng is removed, they really look alike. . . .
Lazy scored twice to bake, let them squeeze a furnace. In fact, if there are no more than two, they will all have their own space.

Ingredients

35g Ground Peanuts
65g Powdered Sugar
150g Low-gluten Flour
30g Water
60g Peanut Oil
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 teaspoon Baking Powder

Peanut Crisp

1. Ingredients: 35 grams of ground peanuts, 150 grams of low-gluten flour, 65 grams of icing sugar, 60 grams of peanut oil, 30 grams of water, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/4 teaspoon of baking powder

2. Sift low-gluten flour, baking powder, baking soda, and icing sugar together, add oil, water and salt respectively, mix slightly, add ground peanuts, and knead into a uniform dough. Wrap with plastic wrap and chill and relax for 30 minutes

3. Divide into 10 grams each, knead into small squares about 1.5 cm thick, and place on a baking tray. Put it in the oven, middle level, heat up to 155 degrees, lower heat to 145 degrees, and bake for 25 minutes. Light gold, baked.

Tips:
The shape of the biscuits can be changed as you like.
The baking time and firepower are adjusted according to the situation of the oven and the size of the biscuits. Low temperature and slow fire make it easier to bake through