The trial report of sijibao peanut butter (1)(wu tang su shi hua sheng jiang xiao bing gan si ji bao hua sheng jiang shi yong bao gao yi )

The trial report of sijibao peanut butter (1)

Introduction:

"I didn't expect to be lucky to get the sijibao peanut butter trial provided by @ Beitai kitchen and @ sijibao Skippy. Super happy sijibao peanut butter used to be a common sauce in my family for quite a long time, because my grandmother loved to eat it, especially the one with granules. Later, grandma left, and the family never bought this sauce again. Today, I got two bottles for trial use. I turned off the lid and uncovered the pad. Well, it still tastes delicious! I hesitated for two days about what to try. I wanted to make peanut butter ice cream, but the ice cream machine at home was not frozen yet. It happened that my parents were traveling by train, and there was a meal. My father's diabetes had to eat on time, so I had to prepare some snacks by train to avoid the fluctuation of blood sugar. Just right, you can use this bottle of smooth peanut butter to make some sugar free vegetarian biscuits for the old couple to eat on the road. Biscuits are crispy. They melt in the mouth and crumble as soon as they are pinched. Because there is no water, they are a little choking. You must eat them a little bit. It's more suitable as a snack to grind teeth and pass the time. It's not good to eat when you eat. Although there is no sugar or butter, there is vegetable oil, which is also fat, and the heat is not low. "

Production steps:

Step 1: prepare all the ingredients

Step 2: mix peanut butter, corn germ oil and salt, stir well with scraper

Step 3: sift in low gluten flour

Step 4: cut and mix evenly with scraper

Step 5: take out the dough and put it on the operating table. Fold it several times as shown in the photo. The main purpose is to mix the dough evenly and smoothly. The temperature of the palm will also make the dough soft (the effect of softness is obvious in winter, but not too soft in summer). Then wrap it with plastic wrap and refrigerate it in the refrigerator for 1 hour, so that the dough will not be so soft

Step 6: pull the dough into a small ball, roll it round, and press it with your thumb in the middle of the dough

Step 7: preheat the oven at 170 ℃ and put into the baking tray. My baking tray doesn't stick, so there's no oilpaper on it. By the way, I make complaints about the temperature of the oven. In order to reach 170 ℃, I preheat at 190 ℃. As soon as I open the door, it changes to 160

Step 8: about 20 minutes, the biscuit surface color can be removed. When it's not too hot, put it on the grill carefully, and make sure it's fully cooled and boxed.

Step 9: about 20 minutes, the biscuit surface color can be removed. When it's not too hot, put it on the grill carefully, and make sure it's fully cooled and boxed.

Materials required:

Low gluten flour: 200g

Peanut butter granules: 140g

Corn germ oil: 60g

Salt: 2G

Note: my original intention is to make chrysanthemum shaped. I rolled the dough and pressed the pattern. As a result, the dough was too soft and deformed as soon as I took it. I had no choice but to change my strategy to make small round cakes. Here are two things to pay attention to. Please don't learn from me. 1. In summer, when the temperature is high, the dough must be put in the refrigerator for a period of time. If it is fast, it can also be put in the refrigerator, and the time will be shortened. 2. Roll the dough on the baking plate that is going to be put in the oven, and oil paper must be used, so as to ensure that it will not deform. Remember the above two points! Remember!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Wu Tang Su Shi Hua Sheng Jiang Xiao Bing Gan Si Ji Bao Hua Sheng Jiang Shi Yong Bao Gao Yi