Chinese Food
Peanut cake
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This peanut cake doesn't contain baking powder or baking soda. It doesn't contain peanut butter. It's just roasted and baked in advance and mixed with other materials before baking. But the taste is very crispy. I don't need to put baking powder and baking soda to make all kinds of crispy cakes. All natural and non additive food is always popular. Then do it yourself. Delicious, healthy and super simple.
Cooking ingredients
Cooking Steps
Step1:Preheat the oven to 180 degrees and put in peanuts. Bake for about 7 minutes. Put the roasted peanuts in a fresh-keeping bag after they are cooled. Use a rolling pin to roll them to pieces.
Step2:Put the sugar in the corn oil. Stir until it is about even.
Step3:Add the egg mixture. Stir well.
Step4:Pour in the low gluten powder that has been sifted in advance.
Step5:Then pour in the peanuts. Mix slowly by hand.
Step6:Roll the dough into a smooth circle.
Step7:Take about 15g of dough and knead it into a round shape. Put it in the baking tray.
Step8:Knead all the dough into a circle and put it into the baking pan. Press it with your hands to make them into a round cake shape. Brush the surface with egg liquid.
Step9:Preheat the oven 180 degrees up and down. After preheating, place the pan on the top of the oven. About 15 minutes. Please set the temperature according to your oven temper. Set the time according to the size of the cake embryo.
Step10:Special crispy.
Cooking tips:1. Roast the peanuts as soon as possible. This will make them more fragrant. 2. Don't roll peanuts too hard. They should be slightly bigger. The biscuit embryo that doesn't fit tightly will be crispy after baking. This is one of the reasons why the pastry baked without baking powder and baking soda is still crisp. 3. Low gluten flour can also be replaced by ordinary flour. There are skills in making delicious dishes.
