Peanut sesame cake: a surprise brought by small changes(xiao xiao gai bian dai lai de jing xi mei wei hua sheng zhi ma su bing )

Peanut sesame cake: a surprise brought by small changes

Introduction:

"It comes from the accidental formula. There are no cranberries or walnuts at home, and peanut and sesame powder are used instead, so Cranberry biscuits become this kind of biscuit. Peanut is baked by oneself, sesame is fried by oneself, and both are very fragrant. I didn't expect that the two would have unexpected effects together. I used to think that butter biscuits would be a little greasy, but this kind of biscuit would not. Let's have a try. Preparation: 1. Bake peanuts at 170 ° for about 15 minutes. 2. When the sesame is cooked, stop fire immediately when you hear the sound of blooming, and smash it with a cooking machine. "

Production steps:

Step 1: roll the peanuts with a rolling pin or put them into a fresh-keeping bag.

Step 2: soften the butter, add the sugar powder, and stir evenly with a manual beater. (it's too cold in winter. You can use the microwave oven to sting for 10-20 seconds. Take a look in the middle. Don't bite too much.)

Step 3: add the egg liquid in three times, and continue to stir evenly with the manual beater.

Step 4: add the sifted low powder

Step 5: add peanuts

Step 6: add sesame powder, mix evenly with scraper, and finally knead into a ball by hand.

Step 7: roll the dough into long pieces about 0.5cm thick. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 8: take out the frozen dough and press out the biscuit germ with the pattern biscuit mold.

Step 9: put the biscuit germ into the golden baking tray.

Step 10: brush the surface with egg liquid.

Step 11: put in a 165 ° preheated oven, second layer, about 20 minutes.

Materials required:

Butter: 85g

Low powder: 130g

Egg liquid: 20g

Sugar powder: 26G

Sesame powder: 10g

Peanut: 30g

Note: 1. The thicker the dough, the longer the baking time. 2. Baking time depends on your oven. 3. You must pay attention when you fry sesame. It's easy to paste. 4. The leftovers can be roasted directly, rolled into pieces again, frozen, pressed and baked again. 5. The shape of the biscuit can be changed by itself. 6. The biscuits were crisper the next day.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Xiao Gai Bian Dai Lai De Jing Xi Mei Wei Hua Sheng Zhi Ma Su Bing