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1. Peanuts are roasted or fried, peeled, let cool and crushed, don’t need to be crushed (it’s too big to fall out)
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2. Dry the grapes and let them soak in cool white for 10 minutes. (Do not soak in hot water or omit this step, otherwise the raisins will be very dry after roasting, and the taste will not be good.) Then squeeze out the moisture and chop them for later use.
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3. After the eggs are beaten, weigh out 40g, and leave the rest to be brushed on the surface. Add sugar and corn oil or tasteless vegetable oil.
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4. Whisk evenly. In this step, you can beat a few more times so that the oil and egg liquid are fully fused, and you can't see the oil. Beat a few more times, otherwise the dough will get oily!
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5. Mix the low-gluten flour and baking powder evenly, then add them to the basin, and mix them into a dough by grasping and kneading. The mixed dough is soft.
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6. Add chopped peanuts and raisins
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7. Mix well, don't knead the dough too much to avoid ribs, cover with plastic wrap and let it stand for 10 minutes
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8. Divide the dough into 10 small balls
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9. After pressing flat, brush the egg liquid on the surface and sprinkle with black sesame seeds for decoration
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10. Preheat the oven at 180°C for five minutes, and bake the middle layer for 15-18 minutes. The specific time is adjusted according to your own oven. (This step should be placed in the baking tray, the grilling net is easy to deform or break)
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11. Bring it out of the oven and let it cool. A bite will give you the crispness of peanuts and the sweet and sour raisins!
Tips:This recipe has very little oil and sugar, even if I don’t like sweets, I think it’s OK!
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