Peanut pancake

Published Sep 10, 2022 at 12:41pm ET


Peanut pancake

I made several biscuits, and finally it was a success. In the past, because there were no electronic scales, the materials were put freely, or there were electronic scales, but the steps were always wrong. This time, strictly following the rules, finally made crisp, sweet, and strong peanut flavor of small biscuits.

Food Material List

  • 1 Low-gluten flour 100g
  • 2 Egg juice 10g
  • 3 butter 65g
  • 4 Sugar powder (white sugar, sugar) 50g
  • 5 Peanut butter 35g

Operational steps

  • 1 After softening, butter is mixed with sugar powder and beaten in an egg beater until lighter in color and bulky in volume. Pour the beaten eggs into the beaten butter.
    Peanut pancake
  • 2 Continue beating with an egg beater until butter and eggs are fully blended, showing a puffy and light state.
    Peanut pancake
  • 3 Pour peanut butter into butter and whip it with an egg beater so that the peanut butter and butter are thoroughly mixed evenly.
    Peanut pancake
  • 4 Pour the flour into the mixed peanut butter. Stir gently with a rubber scraper to form a uniform biscuit batter.
    Peanut pancake
  • 5 Pour the batter on the board and rub it into a long strip about 2.5CM in diameter by hand.
    Refrigerate the strip in the refrigerator for 1 hour, and the strip becomes hard.
    Cut the frozen strip into small discs about 0.8CM in thickness with a knife.
    Place the small discs on the baking tray, with appropriate space between each small disc, and then bake the tray in a preheated oven at 180 degrees for 15 minutes.
    Peanut pancake

Tips

Sugar powder can be used instead of sugar, but the granules of sugar are thicker. Finally, the taste of biscuits will be somewhat affected. Beginners without sugar powder can use sugar instead of

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Healthcare food category

Refreshing, Oven recipes, Snacks, Snack, Meat 1, Cook, Fresh, Seafood, Sweet, Cake roll


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