Peanut cake(hua sheng su kuai )

Peanut cake

Introduction:

"This peanut pastry tastes layered. The strong aroma of peanuts matches with the crispness of the bottom biscuits. It's a great snack. This peanut pastry can also be replaced with melon seeds, cashew nuts and other dried nuts according to personal preference."

Production steps:

Step 1: roast the peanuts and remove the red clothes after cooling

Step 2: use a knife to chop and set aside

Step 3: cut 35g butter into pieces to soften

Step 4: Add 20 grams of sugar in several times to mix

Step 5: pour in 8g egg liquid

Step 6: churn fusion

Step 7: sift in 70 grams of low gluten flour

Step 8: knead the dough by hand and preheat the oven for 170 degrees

Step 9:

Step 10: put the dough on the baking plate and press it into a square shape by hand. Bake in the middle layer over high and low heat for 15-20 minutes

Step 11: when baking, make the filling, 10 grams of butter and 25 grams of sugar into the container

Step 12: completely melt and cool

Step 13: add 8g whole egg liquid and 8g low gluten flour

Step 14: mix well with a scraper and add in the peanut chips

Step 15: mix well again

Step 16: spread the filling on the baked dough

Step 17: Apply evenly with a scraper, put into the oven, bake at 170 ℃ for 15 minutes, and cut into pieces after cooling

Materials required:

Low powder: 78g

Butter: 45g

Whole egg liquid: 16g

Peanuts: 50g

Fine granulated sugar: 45g

Note: ① knead dough does not need to be over kneaded, knead into a ball can be. ② this biscuit is thicker, so the baking time is longer, pay attention to control the temperature

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hua Sheng Su Kuai