Rich flavor [peanut butter biscuit](xiang wei nong yu hua sheng jiang bing gan )

Rich flavor [peanut butter biscuit]

Introduction:

Production steps:

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

Step 2: pour the beaten eggs into the whipped butter.

Step 3: continue to beat with the egg beater until the butter and eggs are completely blended, showing a puffy and light state.

Step 4: pour peanut butter into the butter.

Step 5: beat with an egg beater to mix the peanut butter and butter thoroughly.

Step 6: pour the flour into the peanut butter mixture.

Step 7: gently stir with a rubber scraper to form a uniform biscuit batter

Step 8: pour the batter on the chopping board and knead it into a strip with a diameter of about 2.5cm. Put the strips in the freezer (the layer of frozen ice) of the refrigerator and freeze for more than 1.5 hours until the strips become hard.

Step 9: use a knife to cut the frozen strip into a small disc with a thickness of about 0.8cm.

Step 10: place the wafers on the baking tray, leave a proper space between the wafers, and then put the baking tray into a preheated 180 degree oven to bake.

Materials required:

Low powder: 100g

Peanut butter: 35g

Powdered sugar: 50

Butter: 65g

Eggs: 10g

Note: 1. When rubbing the batter into long strips, if the batter is wet and sticky, put the batter in the refrigerator for a while, it will become better operation. But be careful not to refrigerate for too long to make the batter too hard. 2. Peanut butter in the general supermarket can buy, there are granular or smooth type, according to their own preferences to choose it. I recommend the choice of granular type, containing peanuts, to make 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: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xiang Wei Nong Yu Hua Sheng Jiang Bing Gan