This is a traditional pastry filled with the aroma of peanuts. There is no cooking oil used in this recipe, mainly because you want to try not to add oil, and the powder will not hold the group. It turns out that this is a success. But the refueling pastries are usually more fragrant.
Pour peanuts and white sugar into the cooking machine
Repeatedly whipping, try to fine
Screening the mixed powder
Add cooked flour
Mix evenly into a cake
Grab the right amount of cake powder and fill it into the moon cake mold.
Put it on the table repeatedly and press it several times to compact the cake powder.
After the sifted peanut powder is sifted, the small granules which are not fined are removed, and the taste will be more delicate. This peanut cake is relatively fragile, and it is necessary to carefully release the mold after molding to avoid smashing the corners. It must also be handled gently after demolding to avoid accidentally knocking out the raised parts of the corners.