Scratch
By VicentaLakin
This is absolutely peanut-controlled love. The most important thing is that peanuts are shredded into powder and added to the noodles. If there is a lack of integration of peanut powder, it is simply “general biscuits with peanut particles”. Once the peanut powder is added, the aroma is increased by five levels. Reference mass: 24。
Recipe Recommendations
- low-gluten flour 140g
- butter 80g
- peanut 160g
- eggs one
- fine sugar 50g
- sweetening
- roast
- several hours
- simple
Steps for Scratch
1
160g peanuts flushed with boiling water and filtrated the water immediately. this will guarantee the maximum amount of peanut brilliance。
2
Hot hot pots, with water-filtered peanuts put in waterless and oil-free pots and fried. Fired to almost dry, peanuts scrambled, and the fire went on. Until some peanuts start peeling off and starting a pot。
3
The peanuts lay a little cold and rub their skins。
4
160g peanuts, out of which 60g is removed, placed in a grinding machine to grind into peanut powder. if you don't have a cuisine or a grinding machine, you're gonna have to do it with a shovel or with a bumper stick
5
the remaining 100 g peanuts are slightly crushed with a cane, which is basically split into two and a half per petal, and is not too broken to maintain large particles。
6
140g low-banded flour filter. an egg turns into egg fluid。
7
80g butter room softened with 50 g sugar. add egg fluids three more times and continue to stir until the colours fade and the size becomes larger. each time the egg fluid is added, it must be evenly balanced and fully emulsed before it continues。
8
Sifted flour and grounded peanut flour were added to the distributed butter。
9
Join the peanuts and rub them in the face. As long as you're in a group, don't wriggle, lest you get cramped。
10
The noodles were split into 24 small pieces, emptied into a ball and sent into the freezer for half an hour. (Cooled in order to re-rigid the noodles, which were crushed with natural cracks around them. If you don't care about the cracks, you can save the cold
11
Put a ball of noodles in the grill and press the palm into a circle. Don't be too thin. Then they were spread flat on them, with peanuts in pieces. This step is accompanied by a 170-degree preheat oven。
12
When all of this is done, the oven is delivered to the pre-heated oven, with a medium of 170 degrees up and down, 20 minutes, until the groundnut's surface is golden。
13
The peanut souffle was finished. Fresh out of the oven, full of room peanuts。