Peanut waffles

1

Prepare all materials and soften the butter at constant temperatures

2

Butter and white sugar are distributed in bowls with an egg-cutting device, and the sugar is micro-ized

3

(b) Add three flowers of milk, with an egg-beater to white cream, melted white sugar and hairy hair

4

Sift low-banded flour and roll it with a rubber razor to a flour-free group

5

(a) Pumping into peanuts

6

I'm not sure if I'm going to do this

7

(b) remove the noodles into a rectangular form with a width of 6 cm:4 cm and put them in a freezer of 0.5-1 hour to hard

8

FROZEN RECTANGLES ARE CUT TO ABOUT 0.7CM THICK PANCAKES。

9

Put the cake embryos into the grill and adjust the space

10

In the middle of the oven in 170 preheats for 5 minutes, a level of 170 degrees up and down, approximately 20 minutes of roasting, with a colour on the bottom。

1. The butter must be softened to the point where your finger can easily leave an indentation (understand that "softened" means soft, not melted); 2. If the weather is cold in winter, you can use the oven's proofing function to help soften the butter; 3. Try to beat the sugar until it is completely melted; this will make the final product look more attractive; 4. Sift the flour to remove impurities and make it easier to mix evenly; 5. Do not pour the peanut crumbs into the mixer together with the flour, otherwise there will be a lot of dry flour in the gaps of the crumbs, causing uneven mixing; 6. Do not stir the dough for too long; just mix until evenly combined to avoid developing gluten, which would affect the texture of the final product; 7. When slicing the frozen dough, be sure to use a thin and sharp knife so that the slices come out beautifully!