[tomato Recipe] Caramelized Peanut Biscuits-crispy and Delicious Simply Made

Name: [tomato Recipe] Caramelized Peanut Biscuits-crispy and Delicious Simply Made
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 10g egg; 65g butter; 35g Caramel sauce; 50g Powdered sugar; 20g Ground peanuts

by I love tomato food

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There is no need to introduce peanuts. Everyone is familiar with them. The nutritional value of peanuts is very high. Since ancient times, it has the reputation of "longevity fruit". Today’s peanut crisp has simple ingredients and easy production methods. Newbies can also try it. "

Ingredients

[tomato Recipe] Caramelized Peanut Biscuits-crispy and Delicious Simply Made

1. Put the chopped peanuts in a preheated 180 degree oven in advance, and bake them on the upper and lower fire for 2 minutes.

2. After the butter has softened, mix it with powdered sugar and beat with a whisk until the color is slightly lighter and the volume is fluffy.

3. Add egg liquid to the whipped butter in portions, and continue to beat with a whisk until the butter and eggs are completely fused, showing a fluffy and light state.

4. Pour the caramel sauce in the butter and beat with a whisk to mix the caramel sauce and butter thoroughly.

5. Pour in the roasted peanuts and mix well.

6. Pour the flour into the mixed peanut butter and stir gently with a spatula.

7. Pour the mixed batter onto the kneading pad and knead it gently.

8. Wrap in plastic wrap and freeze in the refrigerator for more than 1.5 hours.

9. The frozen long strip is cut with a knife into small pieces with a thickness of 0.8 cm.

10. Put it in a baking tray and bake at 180 degrees for about 15 minutes.

Tips:
Precautions:
1. When rubbing and shaping the batter, if the batter is relatively moist and sticky, you can put the batter in the refrigerator for a while, it will become better to operate, but be careful not to refrigerate for a long time, so that the batter becomes too hard.
2. This biscuit will swell during baking, so you need to leave some space between each biscuit, don't put it too densely to prevent it from sticking together.