Do you still remember when you were a child, that ordinary and tempting sesame cake? Every time, when I hold the big cake as big as my face in both hands, I am so happy. I have never gotten tired of eating it for a long time. I always feel that it is a delicious food that is difficult to make.
Now, all you need is a small egg roll demon. Whether it is sesame or peanut, it can satisfy any taste. The most important thing is that you can enjoy the happy process of turning egg paste into dough. The children surrounded them, cooking and eating. The aroma was accompanied by laughter. Life ~~, very simple ~~, very happy ~~.
Even without an oven, you can easily make delicious "big cookies".
peanut cracker
Recipe Recommendations
- eggs of 2
- edible oil 50 ml
- low-gluten flour 50 grams
- peanut appropriate amount
- white sugar 30 grams
- sweetening
- roast
- ten minutes
- simple
Steps for peanut cracker
1
All raw material drawings.
2
Pour the peanuts into an oil-free and water-free pan and stir-fry slowly over low heat.
3
Remove the peanut coat after cooling.
4
Put it into a grinder and grind it into granular peanuts. (Don't grind it into peanut powder)
5
Knock the eggs into a bowl and mix well.
6
Grind the white sugar into powdered sugar, add it into the cooking oil and stir well.
7
Sieve in low flour.
8
Stir until a uniform particle-free egg paste.
9
Pour in chopped peanuts.
10
Stir well again.
11
Preheat the egg roll mold on both sides with low heat, and then scoop in a spoonful of peanut egg paste.
12
Cover the lid, button the tail button, and bake on each side for 1 minute.
13
Open the lid and see the color. This slightly yellow cake is still slightly undercooked. It is not enough. Cover again on both sides and bake for about 15 seconds.
14
Open it again and it will be golden. This cake is very crispy.peanut cracker Make Tips
Poetic heart phrase: 1: Put white sugar into a grinder and grind it into sugar powder for better melting. (There is no way to add sugar directly), while peanuts can be ground into smaller particles, so that peanuts will be particularly fragrant when eaten, but the details still depend on personal preference. 2: Before use, preheat the mold with low heat so that the heat is more uniform. But don't preheat it too hot, otherwise the egg batter will be dried up as soon as you pour it. Moreover, in the case of continuous production, since the mold maintains the temperature, the subsequent baking speed will be faster, so it must be properly controlled. 3: When pouring the egg paste, pour it into a slightly upper position in the middle of the mold. The finished product is more beautiful. (Don't pour too much egg paste at one time) 4: If you start the pan when the omelet is slightly golden in color, the omelet will not be very crisp. When it is dark golden, the finished product will be particularly crispy. 5: The big cakes that are hot when they are first cooked must wait until they are cooled to taste perfect.