#四session Baking Contest and is Love to Eat Festival#jie Xuesheng Crisp
by Food·Color
Favorite
Difficulty
Easy
Time
15m
Serving
2
There are a lot of ground peanuts left when making peanut shortbread. Just two days ago, I saw a traditional Italian Christmas cookie made with hazelnut powder. So I decided to use the ground peanuts as a counterfeit.
The hazelnut flour needs to be cooked over a low fire, while the ground peanuts are cooked, so just beat them directly into powder. The fried hazelnut powder needs to be poured into a container while it is hot, and the remaining heat is used to melt the butter. After thinking about it, I decided to use the beaten peanut powder directly. The weather is warm enough, the butter is softened beforehand, and it is easy to mix with the flour and peanut powder.
After searching up and down for a long time, I couldn't find the use of honey, so I took it for granted and poured it into the dough with peanut flour. The final mixed dough is not as firm and firm as the picture looks, but is soft and without cracks. Can't think of whether the peanut flour is too fine or the temperature is too high. Worrying that the dough will stick to your hands in future operations, simply put it in the refrigerator and refrigerate it. Anyway, not in a hurry.
Dough hardened by refrigeration is much more reassuring to handle. Knead, flatten, bake, pinch the time to cool for 20 minutes, and sieve thickly with powdered sugar. Suddenly I understood why it is a Christmas cookie.
There is only a little honey, and the biscuits themselves have no sweetness. All the sweetness depends on the powdered sugar on the surface. . . . "
The hazelnut flour needs to be cooked over a low fire, while the ground peanuts are cooked, so just beat them directly into powder. The fried hazelnut powder needs to be poured into a container while it is hot, and the remaining heat is used to melt the butter. After thinking about it, I decided to use the beaten peanut powder directly. The weather is warm enough, the butter is softened beforehand, and it is easy to mix with the flour and peanut powder.
After searching up and down for a long time, I couldn't find the use of honey, so I took it for granted and poured it into the dough with peanut flour. The final mixed dough is not as firm and firm as the picture looks, but is soft and without cracks. Can't think of whether the peanut flour is too fine or the temperature is too high. Worrying that the dough will stick to your hands in future operations, simply put it in the refrigerator and refrigerate it. Anyway, not in a hurry.
Dough hardened by refrigeration is much more reassuring to handle. Knead, flatten, bake, pinch the time to cool for 20 minutes, and sieve thickly with powdered sugar. Suddenly I understood why it is a Christmas cookie.
There is only a little honey, and the biscuits themselves have no sweetness. All the sweetness depends on the powdered sugar on the surface. . . . "
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