#the 4th Baking Contest Cum is Love to Eat Festival#peanut Crisp

#the 4th Baking Contest Cum is Love to Eat Festival#peanut Crisp

1. Wash the peanuts and dry them without oil, put them directly into the air fryer and fry them at 180 degrees, turn over for 3 minutes, then 3 minutes

2. After letting cool, peel off the peanut coat, put it in a fresh-keeping bag, and use a rolling pin to crush into small pieces

3. After the butter has softened at room temperature, add powdered sugar and egg yolk, and beat with a whisk until the volume is fluffy

4. Sift the low-gluten flour into the whipped butter and knead it into a dough

5. Pour in the crushed peanuts and knead it into the dough

6. Knead the dough into small balls and place them evenly on a baking sheet lined with greased paper; brush each dough with a layer of egg liquid and squeeze it slightly

7. Oven temperature 175 degrees, upper and middle level, bake for 20 minutes

8. Leave the box to cool and then serve on a plate

Tips:

1. There is no air fryer, you can also dry-fry peanuts in a normal pot
2. At the beginning of kneading the dough, it will feel that the powder is very loose and cannot be kneaded. If you have a little patience, it will be kneaded slowly.
3. If you think the dough is too sticky, add a little bit of flour and knead it
4. The whole dough can be divided into 16 pieces
5. It is best to use a brush to brush the egg liquid. Because I don't have a brush, I use the back of the spoon instead, so the brushing is not even enough and the color after baking is not beautiful
6. If you brush with liquid egg yolk, the color after baking may look better