Peanut cake(hua sheng xiao xi bing )

Peanut cake

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: soften butter at room temperature; add salt and sugar powder.

Step 3: beat evenly with egg beater;

Step 4: add the egg liquid twice.

Step 5: beat until the cream is even;

Step 6: sift the low powder, baking powder and milk powder into the bowl.

Step 7: mix with a rubber scraper until there is no dry powder

Step 8: knead smooth dough by hand, wrap it with plastic wrap and refrigerate for 30 minutes

Step 9: take out the frozen dough, divide it into 10-11 grams of small dosage, rub it into a round ball, and stack it evenly in the baking pan

Step 10: brush a layer of protein solution on the surface, then put the peanuts in the middle of the dough, and press flat with your fingers.

Step 11: preheat the oven, 150 degrees, heat up and down, middle layer, 20 minutes, color and cover with tin foil, turn off the heat and simmer for another 10 minutes.

Step 12: eat

Materials required:

Low powder: 150g

Butter: 100g

Salt: 1 / 4 teaspoon

Baking powder: 1 / 4 teaspoon

Whole egg: 30g

Milk powder: 25g

Protein: 15g

Peanut kernel: 36

Powdered sugar: 50g

Note: many novice bakers often ask me questions about butter softening. I don't understand what state this softening means. Softening, as the name suggests, means that the butter is softened, but it is by no means melted. At room temperature, put the butter in a state where you can completely pinch it with your fingers. There are no peanuts that can be replaced by cashew nuts or almonds.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Hua Sheng Xiao Xi Bing