Peanut walnut
By VicentaLakin
Having made a few pecan walnuts, which are very popular with their families, and then doing some of the peanuts that are left with peanut sugar, together, this tastes so good that this medium-sized, west-west pastry cake is really delicious, and it's not so demanding, and it's very delicate, even for new hands. It's very soft, not much like butter, and it has a particularly high saturated fatty acid, so a portion of corn oil has been added, but it's not much less brittle, so do it in a way that suits you。
Recipe Recommendations
- low-gluten flour 400 grams
- butter 120 grams
- whole egg liquid 100 grams
- peanut 90 grams
- walnut 90 grams
- corn oil 50 grams
- powdered sugar 60 grams
- fine sugar 60 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Peanut walnut
1
Prepare raw materials, groundnuts and walnuts to bake early, groundnuts to skin, and walnuts to skin as much as possible。
2
Peanuts and walnuts cut。
3
The butter room is softened with fine sugar and powdered sugar。
4
Hit it with an eggbeater。
5
Add the whole egg fluid in equal parts。
6
Scan low-banded flour。
7
Add shredded walnuts and peanuts, add corn oil, mix。
8
Scrambling to a ball around 6 grams, then flattening it with an index finger, putting it in the middle of a preheated oven, up and down, 180 degrees, 15 minutes.
9
The finished chart。
10
The finished chart。
11
The finished chart。
12
The finished chart。Peanut walnut Make Tips
1. The blending process is cut with a razor so as to avoid the mixing of the bands; and the timing and temperature of the roasting is determined by the performance of the oven。