How to make peanut crisp? Preparation of peanut crisp

Materials:Materials50 grams of peanut kernels (stir-fried).

200 g cake flour.

Excipients

1 egg. Baking powder 1 2 teaspoons <>

1 2 teaspoons of baking soda.

Seasoning

100 grams of sugar.

100 grams of ghee.

Preparation of peanut crisp 1

Bake the peanuts in the oven at 150°C for about 15 minutes, cool and peel, then grind them into flour with a blender.

Mix the peanut flour with the flour, baking powder, and baking soda powder and mix the flour well.

Pour the ghee and sugar into a plate, mix the ghee with the sugar, and then add the eggs.

Whisk the ghee, sugar and egg mixture thoroughly.

Pour the powder into the mixture and mix into a dough.

The shaping is divided into 48 equal parts.

Make a dimple in the middle and place in a baking dish.

Preheat the oven and bake at 190°C for about 13 minutes.

Cooking skills delicious cakes, used to make refreshments is also a good choice, if you want the finished product to have a texture, you can use coarse sugar, if you want the finished product to be delicate, you can choose white sugar.

1.Steamed buns, dumplings, and wontons are all specialty foods made with flour as the skin and supplemented by various fillings. The skin of the bun is soft and elastic, and the taste is delicious; Dumplings contain almost every kind of nutrient that the human body needs; The wonton crust is thin and smooth.

The nutritional content of the three varies greatly due to different fillings and cooking methods, but in general, the overall nutritional composition of the three foods is reasonable, and they all belong to the "perfect pyramid food".

2.The quality of the flour stored for a longer time is better than that of the freshly ground flour, and there is a saying among the folk that "wheat eats old, rice eats new"; Flour is best eaten with rice.

Peanut practice guide:

1.Served raw, fried, boiled, or decoctioned;

2.It is used to extract oil or as a non-staple food; used in the catering industry for cooking or as an adjunct;

3.Peanuts and red clothes are used together with red dates, which can not only replenish deficiency, but also stop bleeding, and is most suitable for bleeding patients with weak bodies;

4.Among the many ways to eat peanuts, stewed is the best, which not only avoids the destruction of signature nutrients, but also has the characteristics of tepid, moist taste, good taste and easy to digest, suitable for all ages.

Guidance on lard (plate oil) practices:

Lard boiling: Wash the lard with water, cut it into pieces, put it in a pot, add some warm water (slightly less than lard), pour a little rice wine and put a little salt, then cover it and put it on a simmer. When there is a clicking sound in the pot, that is, the water in the pot has almost evaporated, and then boil for a while, wait for the oil residue to turn yellow, remove the oil residue, and pour the oil into a clean container.

Adding sesame oil can make the peanut crisp more fragrant.

The nutritious and crispy peanut crisp is quite easy to make, and even if you are a novice baker, you can make a surprising taste. After baking, the thick egg aroma, **crispy, every bite is full of flavor! Moreover, regular consumption of peanuts can also improve blood circulation, enhance memory, and delay aging!

Materials:Ingredients: 100g of edible oil, 80g of caster sugar, 1 egg, 225g of low-gluten flour, 2g of baking soda;

Excipients: 30g of crushed peanuts

Peanut crisp. Have all the materials ready.

Please click Enter a description.

Please click Enter a description.

Pour all the prepared cooking oil, caster sugar, and egg mixture into a large bowl.

Please click Enter a description.

Please click Enter a description.

Stir them well.

Please click Enter a description.

Please click Enter a description.

4. Mix the cake flour, baking soda and chopped peanuts and pour them into a large bowl in step 2.

Please click Enter a description.

Please click Enter a description.

Wear disposable gloves and knead all the ingredients into a ball.

Please click Enter a description.

Please click Enter a description.

Pinch into a peanut crisp for every 20g, place neatly on a baking sheet, and flatten.

Please click Enter a description.

Please click Enter a description.

Brush the surface of each peanut crisp with egg wash.

Please click Enter a description.

Please click Enter a description.

In the middle of the surface of each peanut crisp, you can press a peanut into it for decoration, and you can ignore this step if you don't have peanuts.

Please click Enter a description.

Please click Enter a description.

Place in the middle of the oven on 180°C for 20 minutes.

Please click Enter a description.

Please click Enter a description.

Peanut crisp began in the Ming Dynasty, during the Qianlong period of the Qing Dynasty, and has been passed down from generation to generation. The original start of Beijing sales Zen, Beijing halva bureau regret a kind, belongs to the old Beijing Han traditional pastry, by the skilled pastry chef Mr. Zhang after the inheritance, made in Beijing, due to a variety of complex social reasons at that time, Master Zhang returned to his hometown located in Wangjiajing Town and on the basis of the original production and excellence, through the Taoist complex technology, pure handmade refined into pure authentic hometown specialty.

Since this kind of peanut crisp making technology is a traditional Chinese workshop production, it is a secret single transmission, after Master Zhang returned to his hometown, the production technology of this kind of peanut cake in Beijing was lost. The Hebei Shenzhou peanut crisp has been passed down from generation to generation by Master Zhang's descendants, and has gradually formed the more distinctive "Furuilai" peanut crisp. According to Zhang Sanduo, the third-generation successor of peanut crisp, Mr. Zhang also hoped to carry forward the peanut crisp and one day return to the ranks of traditional pastries in old Beijing, so that more people can taste the long-lost delicacy of old Beijing.

Add incense and empty oil to make the flowers more fragrant.

Ingredients: peanuts 60g low-gluten flour, 210g sugar, 80g eggs, 30g corn oil, 110g baking powder, 3g baking soda, 2g egg liquid (brush surface), a small amount of sesame seeds.

Steps. 1. Bake raw peanuts in the oven at 170°C for about 10 minutes. Let it cool until it becomes crispy, and twist off the red coat by hand.

2. Peeled peanuts.

3. Gently crush with a rolling pin, then roll it out, or mash it with a garlic mortar. I don't need to crush it, I like to leave some granules for better taste.

4. Pour corn oil, egg wash and caster sugar into the bowl. (Prepare 1 egg, take 30g of whole eggs and put it, keep the rest for the brush surface, there will be leftovers).

5. Beat evenly.

6. Sift in low-gluten powder, baking powder, and baking soda.

7. Pour in the chopped peanuts and mix slowly with a spatula.

8. Mix well until there is no dry powder. (If it's cold and hard to mix, you can wear disposable gloves to knead).

9. Divide each into about 23-25g flat dough. If you like peach cakes, squash them.

10. Brush with egg wash.

11. Sprinkle with sesame seeds. Preheat the oven to 170 degrees in advance and bake for 20 minutes.

12. The finished product is particularly crispy, and it will be more crispy when it is cooled.

That's all there is to it.

Peanut crisp. The following recipe can be made for 29 pieces (if you are afraid of more, you can cut it in half).

Ingredients: 200g of low-gluten flour, 100g of cooked peanuts, 2 egg yolks (one is used for dough, the other is used to brush the surface), 90g of corn oil, 80g of caster sugar, 2g of baking powder, 2g of baking soda (if you don't like baking soda, you can not add it, soda can be reduced but not more, it will be bitter), appropriate amount of black sesame seeds.

Method: 1. Stir corn oil and caster sugar well.

2. Add the egg yolk and stir evenly.

3. Sift in low powder, baking powder, baking soda, turn over until there is no dry powder (gently stir not too hard) pour in cooked peanuts, stir evenly.

4. Divide it into 18g of small agents, knead them into small round balls, brush the egg yolk liquid, and sprinkle black sesame seeds.

5. Preheat the oven in 170 degrees for 10 minutes and bake for about 20 minutes (put one plate on the middle and lower layers for baking).

Recommendations are as follows. <>

Peanut crisp. The following recipe can be made for 29 pieces (if you are afraid of more, you can cut it in half).

Ingredients: 200g of low-gluten flour, 100g of cooked peanuts, 2 egg yolks (one for dough, the other for brushing the surface), 90g of corn oil, 80g of caster sugar, 2g of baking powder, 2g of baking soda (if you don't like baking soda, you can skip it, soda can be reduced but don't add more, it will be bitter), appropriate amount of black sesame seeds.

Method: 1. Stir corn oil and caster sugar well.

2. Add the egg yolk and stir well.

3. Sift in low powder, baking powder, baking soda, turn over until there is no dry powder (gently stir not too hard) pour in cooked peanuts and crush them, and mix evenly.

4. Divide it into 18g of small agents, knead them into small round balls, brush the egg yolk liquid, and sprinkle black sesame seeds.

5. Preheat the oven in oven oven mode at 170 degrees for 10 minutes and bake for about 20 minutes (put a plate of baking chain back on the middle and lower levels).

Preparation of peanut crispIngredients: 200 grams of low flour, 70 grams of butter, 1 egg.

Excipients: 80 grams of sugar, 5 grams of baking powder, appropriate amount of cooked peanuts.

Steps: 1. Mix the low-powder, aluminum-free baking powder and sieve it for later use.

2. Melt the butter, add eggs and sugar.

3. Stir it well.

4. Put in the mixed low powder for standby.

5. Mix well and form a soft dough.

6. Divide it into 20 small dough equally, and put it on a plate after reunion.

7. Gently press flat with your fingers.

8. Put cooked peanuts on top of each green billet.

9. Bake in the oven at 180 degrees for 15 minutes.

10. Then move to the middle layer and bake for another 10 minutes.

11. Take out the baking tray and let it cool.

12. Serve and taste.

Peanut crisp should choose good peanuts and flour to soften, then add some starch to loosen the flour and then fry it.

Adding sesame oil can make the peanut crisp more fragrant.