Peanut and protein chip
By VicentaLakin
This cookie was made a long time ago, and this time it was replaced by a formula, which, although called thin chips, was much better this time, with a little soak, which was the kind of pretense. When I was making karsda bread, the two remaining karsta proteins, I started to want to make a face, think about it or not, I'm tired of it
Recipe Recommendations
- sweetening
- baking
- half an hour
- simple
Steps for Peanut and protein chip
1
The groundnuts are packed into a fresh bag, which is made of groundnut shredded with a crutches。
2
Eggregation is broken up with an electric omelet, just a little bit of bubble。
3
Butter and sugar powder are evenly mixed with a hand-to-egger and are then poured into protein fluids, each time to full integration before the next time。
4
Sift ordinary flour into butter paste and mix it evenly。
5
Plumbing into peanuts, mixed into sticky paste。
6
One third of the spoon is put on the board with a spoon, which is covered with water, and the face is formed into a round thin paste。
7
Every paste needs water on its back to make it look good。
8
The oven was preheated, 160 degrees, mid-level, up and down, and I baked for 10 minutes。
9
Just take it out cold。Peanut and protein chip Make Tips
These cookies can also be made with cake flour, but the texture is a bit different from those made with all-purpose flour. The ones made with all-purpose flour are very crisp with a slight tenderness, and taste especially good. The ones made with cake flour are slightly more tender, but personally, I think the texture of all-purpose flour is better. Since these cookies are very thin, the temperature should not be too high when baking, otherwise they will burn easily. Bake until the edges are slightly golden.