In the morning, I brewed a cup of wolfberry peanut milk for my son, and the shredded peanuts made this cake.
Because of the peanut milk and dough, the small cakes have milk and peanut flavors. In addition, the filling is made of black sesame powder, so they taste delicious in their mouth.
wolfberry peanut milk cake
By DougLittel
Recipe Recommendations
- flour 200 grams
- pigeon eggs of 2
- cooked white sesame seeds appropriate amount
- sesame oil appropriate amount
- sweetening
- fried
- half an hour
- ordinary
Steps for wolfberry peanut milk cake
1
Prepare flour, wolfberry peanut milk residue, pigeon eggs, and cooked white sesame seeds.
2
Beat the pigeon eggs into the flour.
3
Pour in wolfberry peanut milk residue and mix well.
4
Mix into a slightly softer dough.
5
Divide into small doses.
6
Add cooked black sesame powder to a little cooked flour and cooking oil to make a filling; wrap in the black sesame filling in the dough.
7
Wrap the stuffed small cakes and pat them with sesame seeds.
8
Spread a thin oil into the pan and add the cookies.
9
Fry until golden brown on both sides and done well.wolfberry peanut milk cake Make Tips
1. It's good to make small cakes by making dregs from soy milk, juice, and milk juice. 2. I didn't add sugar to the filling; if you like sweets, you can add more sugar appropriately.