Oat peanut balls
By BradyHuels
Ingredients: whole egg liquid
Recipe Recommendations
- corn starch 30 grams
- corn oil 45 grams
- rape groundnut kernels 30 grams
- whole egg liquid 20 grams
- powdered sugar 40 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Oat peanut balls
1
Prepare the required raw materials according to the amount.
2
Mash the cooked peanuts into small pieces for later use.
3
Grind the oatmeal in a food processor, add corn starch and baking soda powder, mix well and set aside.
4
Add the powdered sugar to the corn oil and stir well.
5
Add 20 grams of egg liquid into the oil paste in portions and stir well.
6
Stir until a thick, uniform egg paste is formed.
7
Add the evenly mixed oat flour and mix well.
8
Turn evenly and cut into a moist dough without dry grains.
9
Take about 9 grams of dough, gently knead it into small balls, and cover it with chopped peanuts.
10
Put the prepared peanut balls into a baking sheet, and after doing everything in turn, preheat the oven at 130 degrees for 12 minutes. When roasting for 6 minutes, turn off the heat, leave on the heat and roast until the rest of the time, then simmer until it cools naturally.Oat peanut balls Make Tips
The actual time I used to make peanut balls was about two hours. The main reason was that it was a little slow to stick to the crushed peanuts. Because I used corn oil, which didn't have a solidification effect like butter, so this step was more time-consuming. The egg liquid was used for 20 grams, and later I made it again and increased the egg liquid by 4 grams, which made it smoother. In addition, my oven temperature is on the high side, please adjust it according to the temperature of your own oven