Peanut butter cookies (hua sheng jiang qu qi )

Peanut butter cookies

Introduction:

Production steps:

Step 1: soften the butter, add sugar and brown sugar, beat with egg beater until fluffy.

Step 2: add the beaten eggs twice and continue to beat with the beater.

Step 3: add peanut butter.

Step 4: beat with egg beater until peanut butter and butter are well mixed and fluffy. The whipped peanut butter is shown in the picture.

Step 5: sift the flour into the whipped peanut butter.

Step 6: stir evenly with a scraper to make the flour completely mixed with butter to form a dough.

Step 7: pour in the chopped peanuts.

Step 8: mix again until the peanuts are evenly distributed in the dough.

Step 9: knead the dough into a small ball with a diameter of about 3cm, and then flatten it into a small cake. Place the pastry in the baking pan, and leave a certain gap between each pastry. Put the baking tray into the middle layer of the oven preheated at 170 ℃ and bake for 20 minutes.

Materials required:

Medium gluten flour: 100g

Fine granulated sugar: 30g

Brown sugar: 25g

Eggs: 30g

Butter: 55g

Peanut butter: 120g

Roasted peanuts: 50g

Note: raw peanut kernel needs to be roasted before use. If you have salt baked peanuts, you can also use them directly. There is no need to remove the red coat from the peanut kernel. The red coat will not affect the taste in the cookie. Brown sugar can increase the color and taste of cookies. If there is no brown sugar, it can be replaced by fine granulated sugar.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hua Sheng Jiang Qu Qi