Peanut jelly cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 1 part
- high-gluten flour 1 part
- corn starch 1 part
- peanut butter 2 tablespoons
- black sesame 2 tablespoons
- meat floss appropriate amount
- jam appropriate amount
- corn oil appropriate amount
- soft sugar appropriate amount
- salt appropriate amount
- milk fragrance
- baking
- half an hour
- simple
Steps for Peanut jelly cookies
1
Soften the butter at room temperature and stir well, add appropriate amount of corn oil and beat well, add appropriate amount of sugar and salt and beat well ~
2
Add appropriate amount of peanut butter and stir evenly again ~
3
Add half of the egg mixture and stir well. (Sadly, I can only use spoons and wooden eggbeater. Buy it later)
4
Sieve in three types of flour at a ratio of 1:1:1, and gently mix evenly by cutting and mixing until they are scattered like breadcrumbs. You cannot stir in circles ~
5
Add the remaining egg liquid and black sesame seeds, and stir evenly in the same way ~
6
Then gently knead it into dough and wrap it in plastic wrap and place it in the refrigerator for half an hour ~
7
After taking out the dough, roll it flat with a dough stick, not too thick or too thin, and then use a mold to divide it into biscuits of the same size.
8
Preheat the oven to 150 degrees, place tinfoil paper on the baking sheet, brush with a layer of corn oil, line up the biscuits one by one, then brush with a thin layer of oil on the biscuits, place in the oven at 150 degrees for 15 minutes, and heat up and down to the middle layer.
9
Remove and dry slightly, then spread jam and a little meat floss on the biscuits, close two by two, and bake in the oven at 130 degrees for 5 minutes.
10
After that, I don't take it out first and wait for the cookies to be baked in for 2 minutes before they will be served!~ Wait until they are cold before eating them. They are the crispy ones ~Peanut jelly cookies Make Tips
I think crispy mainly depends on adding oil, not too little or adding water.