Peanut
By VicentaLakin
Some homemade peanut butter, which tastes so pure, makes a peanut butter today, which is very popular to my family, because of the larger amount of cooking oil, which I do less. This time when I'm ready to go out this weekend, it's quickly eliminated by my family, which seems to be so difficult to control the heat in the face of good taste ... The peanut butter is home-made, different amounts of oil, and my formula is self-made, and the family makes it in a way that adjusts the use of flour based on dampness, and the last face of the ball can be scraped into a small ball, and the peanut shredding must not be too small, otherwise eating in the mouth is powdered, and the peanuts are so full of flowers are very sweet, and look down at the specific approach.
Recipe Recommendations
- low-gluten flour 200 grams
- peanut oil 60 grams
- peanut butter 120 grams
- peanut kernels 70 grams
- milk 20 grams
- fine sugar 40 grams
- baking powder 1 gram
- sweetening
- baking
- half an hour
- ordinary
Steps for Peanut

1
Put peanuts in the middle of the oven, fire up and down, 120 degrees, and bake for ten minutes or so
2
Milk, peanut oil, fine sugar
3
The roasted peanuts go to the skin and cut into small particles
4
The peanut butter mix sifts low-banded flour, bubbles. Pink
5
Join the peanuts and rub them in the face
6
Scroll around 15 grams and put it in a baker with oil
7
Pushing out the shape with the bouquet
8
Put it in the middle of a preheated oven. Fire up and down. 180 degrees
9
It's coming out