Peanut Shortbread
1.
Weigh and prepare all the raw materials. Peanuts need to be fried and peeled in advance, and crushed with a rolling pin. The particle size is according to personal taste;
2.
Add whole egg liquid to vegetable oil;
3.
Mix vegetable oil and egg liquid and beat evenly with egg whips;
4.
Sift in all the powdered sugar and beat evenly;
5.
The whipped state is as shown in the figure, like a adjusted almond cream;
6.
Mix baking powder, salt, and low-gluten powder; sift in three times
7.
Stir it evenly each time and add it next time;
8.
Stir evenly without dry powder by cutting and mixing;
9.
The batter at this time will be dry and loose as shown in the figure;
10.
Add the minced coconut and peanuts to the batter and mix well;
11.
Preheat the oven to 175℃
12.
Brush the gold plate slightly with oil for use; it is recommended to lay oil paper in this step to better prevent adhesion. (My oil paper accidentally ran out)
13.
Use your hands to make the batter into small balls of equal size;
14.
Put some peanuts on the top and squeeze them smaller by the way, which is beautiful and convenient to eat one bite;
15.
Arranged on the baking tray at intervals;
16.
Brush the top with egg wash.
17.
Put it into the preheated oven at 175℃ for 20 minutes, and wait until the surface is baked until golden brown; (the oven temperature can be adjusted flexibly according to the temperature difference of your own oven. Pay attention to the color in the last five minutes to avoid overheating.)
18.
It will be crispier when it is baked and cooled before eating.
Tips:
1. Vegetable oil can be replaced with butter. (Original formula vegetable oil is 100 grams, I think that 85 grams of oil is appropriate after repeated trials)
2. It is recommended to use powdered sugar, which is easy to pass.
3. Other nuts can also be used instead of crushed peanuts~
4. Be sure to pay attention to the coloring in the last few minutes and avoid over-coloring and over-baking. Remember! !
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