Peanut cake~#家有 oven#
Ingredients
- All-purpose flour 120g
- Peanut oil 60g
- Soft white sugar 50g
- Egg One
- Cooked peanuts 100g
- Soda powder One gram
Steps
1. Prepare the required ingredients: roasted peanuts in advance.
2. Place the cooked peanuts in a baking pan and crush them with a rolling pin. Do not press them into puree. They will be slightly grainy and taste better.
3. Add sugar to peanut oil
4. Stir evenly
5. Add beaten egg liquid
6. Stir evenly until the sugar dissolves.
7. Sift in low-gluten flour and baking soda
8. Use a spatula to cut and mix until there is no dry powder
9. Then add chopped peanuts
10. Knead the dough with your hands
11. Divide the dough evenly into 16 portions, each portion is 28 grams.
12. Use the mold to press out the flower shape evenly. There is no need to grease the mold, as the dough itself is quite oily. (I use a 50g mooncake mold, but you can also use a biscuit mold to shape it, or directly roll it into a round shape, it’s up to you)
13. Press everything and place them neatly on the non-stick baking pan. (If it is an ordinary baking pan, it must be covered with a layer of parchment paper)
14. Place the baking sheet into the middle rack of the preheated oven, heat up and down to 170 degrees, and bake for 18 minutes.
15. Take it out of the oven and let it cool on the baking rack.
16. Finished product picture.
Tips
- You can use a grinder to stir the peanuts, but it should be a little granular for a better taste.
- You can brush some egg liquid on the surface, the color will look better, but it will be too floweryThe shape may not be so clear anymore.
- Don't reduce oil or sugar. This amount is just right. It does look very oily before baking, but the baked shortbread is just right. Not greasy at all.
- If you don't have peanut oil, you can also use other cooking oils. Just don't use rapeseed oil, which has too strong a taste.
- Each oven has a different temperature, so you have to adjust the temperature of your own oven.
