Peanuts and Peach Crisps
1.
Peanut kernels are peeled well; peanut kernels are best to be peeled fresh, such peanut kernels are relatively fresh;
2.
Wipe the peanut kernels with a clean damp cloth and put them in the frying basket; place the frying basket in the air fryer;
3.
Close the lid and turn on the power; start the "nut" program;
4.
After the program is over, use the anti-scalding clip provided with the air fryer to take out the frying basket;
5.
After the peanut kernels have cooled slightly, rub off the peanut coat with both hands;
6.
Put the peanut kernels into the wall breaking machine;
7.
Turn on the power and start the "grinding" program; after 20 seconds, the peanut powder will be ground; the peanut powder should not be too delicate, it is better to feel a little grainy;
8.
In an oil-free and water-free container, weigh in corn oil, sugar, and salt;
9.
Use a manual whisk to mix the oil, sugar, etc. evenly, and add 1 egg;
10.
After mixing well again, sift in low-gluten flour and baking soda;
11.
Mix the powder with the oil and sugar mixture into a dough, no dry flour, no need to stir too much;
12.
Then add an appropriate amount of peanut flour;
13.
Continue to mix into dough;
14.
Divide the balls into uniformly sized balls, each weighing 20g, round the small balls; put the small balls into the baking tray, and flatten the balls with a spoon;
15.
Place the bakeware in the fryer;
16.
Close the lid and turn on the power; select the "optional menu" program, set the temperature to 180 degrees, and the time to 12-15 minutes;
17.
Smell the scent of the biscuits and observe that the color of the biscuits turns yellow, then turn off the power; [Peanut and Peach Crisp] is ready.
Tips:
1. The peanut kernels need to be roasted or fried before being ground into powder; the peanut powder should not be too delicate, a little grainy is better;
2. The power of the air fryer is different, so pay more attention to it when cooking; if you smell the scent of the biscuits, just observe the color of the biscuits turn yellow.
