Peanut Shortbread

Name: Peanut Shortbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 50g Peanuts (fresh); 35g Powdered sugar; 45g butter; 1 piece egg

by Sammy loves baking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I remember that when I was young, relatives in my family came to visit relatives from other places and brought a can of "Shaolin Temple Vegetarian Biscuits" (now peanut cakes). Sammy never knew there were such small snacks in the world before. The round appearance, attractive golden yellow, and strong peanut aroma make people want to take a bite. As a junior in the family, Sammy was honored to be the first person to try it. Sure enough, the crispy taste, the thick cream and the mellow aroma of peanuts made Sammy want to stop! So this pot of small cakes became Sammy's treasure at the time. At that time, I was only willing to eat two pieces a day, but because it was too small, it was completely digested by Sammy within a few days... But the texture and taste were deep. It's deeply imprinted on Sammy's young heart~ Today, Sammy is here to share with you how to make this childhood favorite snack.

Ingredients

Peanut Shortbread

1. Weigh the peanuts first, then pour them into the pan and fry them (you don’t need to put oil in dry fry, the little crispy fragrant will be stronger)

2. After frying, use a crusher to break the peanuts (you don't need to beat them too much to preserve the taste of the peanuts). If you don't have a crusher, you can put the peanuts in a plastic bag like Sammy, and use a rolling pin to crush the peanuts.

3. Soften the weighed butter, put in powdered sugar and egg yolk after softening, and beat it with a whisk until the volume is fluffy. Since Sammy uses less materials, it can be beaten with a manual whisk. If there are more, it is recommended to use an electric whisk

4. The weighed low-gluten flour is sifted into the whipped butter with a flour sieve, and then stirred evenly with a rubber spatula to form a batter

5. Pour the fried and crushed peanuts into the batter and knead it by hand to form a dough

6. Knead the dough into small balls and place them on the baking tray (remember to put tin foil underneath)

7. Slightly flatten the ball by hand, preheat the oven to 175 degrees, and brush a layer of egg yolk on the ball

8. After brushing, put the bakeware into the preheated oven, adjust to the baking position, set the time for 10 minutes first, pay attention to observe at any time, bake it until the surface turns golden brown and you can take it out of the oven.

Tips:
1. Remember to peel the peanuts after they are cooked;
2. It is recommended that you must use powdered sugar, because it is more delicate than white sugar, and the small crisps made are better and easier to pass;
3. Separating egg yolk and egg white can be done like Sammy, put a bowl below to catch the egg white, pour the egg yolk between the two egg shells, it is easy to separate;
4. After sifting in the flour, you can add some condensed milk appropriately, so that the milk flavor will be stronger;
5. Be careful not to touch the surface of the oven when baking, and be careful of burns. In addition, everyone should pay attention to the baking time, it will be easy to bake after a long time. The little cake in Sammy's picture is a bit too hot, it should be lighter in color.