Peanut Shortbread

Name: Peanut Shortbread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Cake flour; 160g Ground peanuts; 180g White sugar; 220g Corn germ oil; 110g egg; 4g baking soda; 8g Baking powder

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I remember that the first snack I got in the oven was to make walnut crisps. Fortunately, it succeeded the first time, ha ha. . . If it failed in the first place, it is estimated that there will be no more baked snacks and cakes in the future. . .
I made an appointment with Dad Ang for the National Day, hehe. . . He started to make requests, saying that I always bake biscuits and cakes at home, and he is far away, and there is almost no chance to taste it. Even when I return to China for vacation, I am always busy and busy, even if I play baking 2 After more than a year, he tasted the cake I made once. . .
The shelf life of cakes is too short, so it’s better to make some durable snacks; I’m going to do it, first place an online order and buy a box of airtight tins, and when it’s ready, you can bake it. The peanuts at home have been kept for a while, just peeled and smashed to make shortbread, which is pretty good. After spending two nights, I made 12 cans, packed them all together, and brought them to Dad Ang, full of my love for him, hehe. . .

Ingredients

Peanut Shortbread

1. All kinds of ingredients are prepared. (The ground peanuts are baked in advance and broken up with a food processor)

2. The white granulated sugar is weighed and ready.

3. Weigh and prepare baking soda and baking powder.

4. Weigh the cake flour.

5. Add baking powder and baking soda, mix and sieve 2 times.

6. Add the ground peanuts.

7. Mix well with a spatula.

8. Knock the eggs into the cooking pot.

9. Add corn germ oil.

10. Add white sugar.

11. Beat and emulsify with your hands.

12. Add all to the stirred powder.

13. Stir with a spatula until there are no particles, then relax for 20 minutes.

14. Divide the loosened dough into 30 g pieces.

15. After rounding, use the moon cake mold to press out the pattern. Place it in a baking dish lined with greased paper.

16. Put it into the preheated oven and bake at 180 degrees for 20 minutes.

17. Bake until the surface is golden brown, take it out, let it cool and eat it, sealed and preserved.

Tips:
1: If it is raw peanuts, it can be roasted in the oven, and the taste will be better after peeling.
2: If there is no moon cake mold, divide it into small doses and press it into round cakes.
3: The amount of dough should preferably be the same to avoid differences in baking.