[tomato formula] peanut butter biscuit -- non cracking, non fragile, crisp and delicious(fan qie pei fang hua sheng nai you bing gan bu kai lie bu yi sui song cui ke kou )

[tomato formula] peanut butter biscuit -- non cracking, non fragile, crisp and delicious

Introduction:

"Friends who like peanut flavor, it's better now. Tomato grandly launched peanut butter biscuits, delicious, and not cracking, not fragile, crisp and delicious. Peanut butter in the general supermarket can buy, there are granular or smooth type, according to their preferences. Tomato is recommended to choose granular type, which contains peanuts, and the biscuits taste better. "

Production steps:

Step 1: soften the butter, mix with the powdered sugar, and beat with an egg beater until the color is lighter and bulky

Step 2: add egg liquid into the butter, and continue to beat with the beater until the butter and egg are completely integrated, showing a fluffy and light state

Step 3: beat the butter as shown in the picture

Step 4: pour peanut butter into the butter and beat with an egg beater to mix the peanut butter and butter thoroughly

Step 5: pour the flour into the peanut butter mixture, gently stir with a scraper to form a uniform biscuit batter

Step 6: pour the batter on the chopping board and rub it into a strip with a diameter of 2.5cm

Step 7: wrap the plastic wrap and refrigerate for more than 1.5 hours

Step 8: cut the frozen strip into 0.8cm thick small round pieces with a knife and put them into the baking pan

Step 9: bake at 180 degrees for about 15 minutes

Materials required:

Low gluten flour: 100g

Egg: 10g

Butter: 65g

Peanut butter: 35g

Sugar powder: 50g

Note: Note: 1, when the batter is rubbed into long strips, if the batter is wet and sticky, you can put the batter in the refrigerator for a while, which will make the operation better, but do not refrigerate for too long, which will make the batter too hard. 2. The best choice for peanut butter is granular type, which contains peanut fragments and makes biscuits taste better. 3. This biscuit will expand when baking, so there should be some space between each biscuit. Don't put it too close to prevent it from sticking together

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Hua Sheng Nai You Bing Gan Bu Kai Lie Bu Yi Sui Song Cui Ke Kou