Peanut and soybean biscuits
By JocelynCole
Peanut powder is left over from making pumpkin cakes, and soybean residue is left over from making soy milk. Every time I don't throw away the soybean residue because it can be used to make sauce, biscuits and cakes.
Recipe Recommendations
- low-gluten flour appropriate amount
- whole egg appropriate amount
- milk appropriate amount
- butter appropriate amount
- baking soda a little
- sugar appropriate amount
- milk fragrance
- roast
- half an hour
- simple
Steps for Peanut and soybean biscuits
1
Mix all ingredients together, knead into dough, and let wake for 10 minutes.
2
Squeeze the dough into small balls and press it into small biscuits.
3
Put some butter in the baking sheet.
4
You can put it in a 170-temperature oven.
5
It takes about 15 minutes and is served with a cup of soy milk. It's delicious.