Chinese Food
Chocolate peanut butter biscuit
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Finally, it's sunny. Suddenly, I want to make a sweet and crisp biscuit, so I made this kind of recipe for myself. I used naked oats flour and bran, so the finished product is a little black... But it's good to eat more roughage. You can also use 50g whole wheat flour to replace naked oats flour and bran I used. The biscuit with chocolate has a richer taste and also adds calories. It's really a necessary snack in winter. It's fragrant but not greasy and crisp. [Fang Zi's self prepared * reprint please indicate the source thank you ～]
Cooking ingredients
Cooking Steps
Step1:The softened butter is cut into small pieces and added with white sugar ~ salt ~ and stirred evenly, then added with peanut butter and stirred (here I use the four seasons treasure peanut butter with granules ~ it will taste better. If you use ordinary peanut butter, it's suggested to reduce the dosage a little ~ because sijibao's peanut butter is relatively thick
Step2:Add the egg liquid in several times ~ beat the butter with the beater until it is fluffy and whit
Step3:Sift all the flour and turn it into dough [the dough here is dry and the butter is easy to be hard in winter] so if it doesn't feel like dough, you can take a little and hold it with your hand for a while and it will become dough... Do not over mi
Step4:A group of 20
Step5:Use the palm and the belly of your hand to press into a cake ~ this can be pressed into a cake shape with the thickness in the middle and the thickness around it ~ it's better to press it evenly or it will be uneven when you produce it.
Step6:Use a fork to press out the lines, but you can be laz
Step7:It's good to preheat the oven for 180 degrees and heat it up and down for 20 minutes [no one has the same temperature in the oven, so the temperature and time here are only for reference ~ you can extend or shorten the time according to the actual situation ~ observe the coloring in the last few minutes
Step8:The finished biscuits should be pasted with melted chocolate liquid after being cooled in the air and then sprinkled with cooked peanuts and dried to be ready for eating. I made 12 and a half biscuits of this size.. I've rubbed that half into biscuits.. It can be doubled..
Step9:It's crispy..
Step10:Finished products
Step11:It's nice to make a whole chocolate face with an uneven fac
Step12:Please indicate the source of the finished product ~ reprint ~ thank you
Cooking tips:1. There is no amount of salt here because I don't like salt every time I make biscuits. The reason is very simple.. Because I don't mix well every time.. You can imagine the scene of eating a mouthful of salt, so you can put a little bit according to your preference. 2 there is no accurate amount of egg liquid here. Because I didn't come.. If the dough is too soft, add some flour. Because the water absorption of different flour is different. This kind of dough will be slightly dry. It will be crispy ~ 3. It will be crispy after cooling ~ it can be sealed after cooling ~ but it is better to bake the peanut chips decorated with ha4 as soon as possible. There are skills in making delicious dishes.
