There are no exceptions. The idea of this prescription is still no exception. The prescription has been changed beyond recognition by me!
The original recipe used butter, but I changed it to cooking oil at my heart. I lost the coconut paste in the original recipe, increased the amount of sesame seeds, and also changed the amount of powdered sugar, etc.
Without exception, the shortbread made is still very delicious, with a light sweetness, which suits our appetite for sweetness. Moreover, the strong aroma of peanuts and sesame seeds has not been covered by butter or the like. It is very, very great!
Really highly recommended!
Great, this shortcake is perfect for babies and the elderly. It hardly needs to bite with your teeth and melts by itself when it is delivered to your mouth. And it is also very nutritious.
Of course, because the calories of peanut kernels and sesame seeds are relatively high, and the oil content of this shortcake is relatively high, women who love beauty and are afraid of getting fat still have to consider it carefully!
Fortunately, I don't have to worry so much! As my husband said: "Even if you eat an entire pig, you won't get fat!" Everyone, just envy me!
Sesame peanut crisp
Recipe Recommendations
- low powder 20 scoops
- egg yolk one
- powdered sugar 3 and a half scoops
- black sesame 约30 grams
- peanuts 约70 grams。
- edible oil 7 scoops
Steps for Sesame peanut crisp
1
Bake sesame seeds in the oven until done, and beat them into the powder with a cooking machine.
2
Bake the peanuts in the oven, remove the red skin, and beat them into large pieces with a cooking machine. Don't beat it too hard.
3
One egg and separate the yolk. You can pick larger eggs and save some for later brushing egg liquid on the surface of the shortcake.
4
Add 3 and a half tablespoons of powdered sugar.
5
Add 7 tablespoons of cooking oil.
6
Beat well with an egg beater.
7
Sieve in low flour.
8
Pour in the chopped black sesame seeds.
9
Pour in the beaten peanuts.
10
Stir well and knead into a round ball half the size of a quail egg.
11
Gently press flat. Brush the surface with a layer of egg liquid, preheat the oven to 175 degrees, the middle layer, heat up and down, 12-15 minutes.