Recipe: "Tinrry Afternoon Tea" teaches you to make crispy peanut cookies

Home Cooking Recipe:

Ingredients:

Steps:

  1. Home Cooking Recipe: If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.

    If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.

  2. Home Cooking Recipe: Before you do it, please read the video completely, understand the production steps and sequence, and pay attention to the place, prepare the raw materials;

    Before you do it, please read the video completely, understand the production steps and sequence, and pay attention to the place, prepare the raw materials;

  3. Home Cooking Recipe: Soften the butter at room temperature (soften for 1-2 hours at room temperature in the summer, cut into small pieces in winter, or heat the water for a few seconds), add salt, and beat with a electric egg beater to a smooth state;

    Soften the butter at room temperature (soften for 1-2 hours at room temperature in the summer, cut into small pieces in winter, or heat the water for a few seconds), add salt, and beat with a electric egg beater to a smooth state;

  4. Home Cooking Recipe: Add the sifted powdered sugar to the butter, gently mix by hand, and evenly beat at low speed;

    Add the sifted powdered sugar to the butter, gently mix by hand, and evenly beat at low speed;

  5. Home Cooking Recipe: Beat the eggs into egg liquid (use normal temperature eggs), add the butter twice, whipped evenly at low speed until completely absorbed by the butter;

    Beat the eggs into egg liquid (use normal temperature eggs), add the butter twice, whipped evenly at low speed until completely absorbed by the butter;

  6. Home Cooking Recipe: Scrape the butter on the wall of the egg tray and whipped it again at low speed;

    Scrape the butter on the wall of the egg tray and whipped it again at low speed;

  7. Home Cooking Recipe: Weigh the peanut butter, add it directly into the butter, start the eggbeater and beat it evenly at low speed. The edge of the pot wall also needs to be scraped and evenly mixed;

    Weigh the peanut butter, add it directly into the butter, start the eggbeater and beat it evenly at low speed. The edge of the pot wall also needs to be scraped and evenly mixed;

  8. Home Cooking Recipe: Sift the low-gluten flour into the butter, add it to the butter twice, stir it with a spatula, mix it evenly, turn the eggbeater while wiping, stir until it is dry.

    Sift the low-gluten flour into the butter, add it to the butter twice, stir it with a spatula, mix it evenly, turn the eggbeater while wiping, stir until it is dry.

  9. Home Cooking Recipe: Put on the gloves, take a proper amount of cookie dough and squeeze it tightly on the oil paper, and initially shape it into a rectangle by hand; if the cookie has been rotten into mud, you can put it in the refrigerator for a while, then take it out and shape it. ;

    Put on the gloves, take a proper amount of cookie dough and squeeze it tightly on the oil paper, and initially shape it into a rectangle by hand; if the cookie has been rotten into mud, you can put it in the refrigerator for a while, then take it out and shape it. ;

  10. Home Cooking Recipe: The rectangular cookie strip wrapped in the oil paper is shaped into a mold, and each face of the plastic cookie is repeatedly flattened by hand;

    The rectangular cookie strip wrapped in the oil paper is shaped into a mold, and each face of the plastic cookie is repeatedly flattened by hand;

  11. Home Cooking Recipe: Without the shaping method of the mold, take an appropriate amount of the cookie dough and press it tightly on the oil paper, continuously flip it by hand, flatten it, and shape each surface until it is formed;

    Without the shaping method of the mold, take an appropriate amount of the cookie dough and press it tightly on the oil paper, continuously flip it by hand, flatten it, and shape each surface until it is formed;

  12. Home Cooking Recipe: Put the shaped cookies in the refrigerator for 2 hours, preferably refrigerate overnight, and set the shape to be hard;

    Put the shaped cookies in the refrigerator for 2 hours, preferably refrigerate overnight, and set the shape to be hard;

  13. Home Cooking Recipe: Preheat the oven at 160 degrees, evenly slice the cookies, and lay them on the baking tray at intervals;

    Preheat the oven at 160 degrees, evenly slice the cookies, and lay them on the baking tray at intervals;

  14. Home Cooking Recipe: Send the cookies into the oven, fire up and down at 160 degrees, and bake for 25 minutes until the cookies are slightly inflated and the surface is golden yellow.

    Send the cookies into the oven, fire up and down at 160 degrees, and bake for 25 minutes until the cookies are slightly inflated and the surface is golden yellow.

  15. Home Cooking Recipe: The freshly baked cookies are soft and will harden after being completely cooled. If it is still soft after cooling, the cookies are not cooked yet and need to be re-baked in the oven for a few minutes. The baked cookies are placed in a sealed canister at room temperature, or the sealed bag is sealed at room temperature for storage. It cannot be stored refrigerated.

    The freshly baked cookies are soft and will harden after being completely cooled. If it is still soft after cooling, the cookies are not cooked yet and need to be re-baked in the oven for a few minutes. The baked cookies are placed in a sealed canister at room temperature, or the sealed bag is sealed at room temperature for storage. It cannot be stored refrigerated.

Tips:

1. Butter needs to be taken out and softened in advance. But the butter should be softened excessively, otherwise the cookie will not be shaped properly. 2. When the cookie is shaped, if it is too soft and rotten into a mud, you need to put the cookie first. The refrigerator is refrigerated for a while, and it is taken out and shaped; 3. The thickness is the same when sliced, so that the baked cookies are colored evenly in all aspects; 4. The method of judging whether the cookies are cooked: After the cookies are baked, after cooling Pressing with your fingers is still soft, indicating that the cookies are not cooked and need to be put back into the oven for a few minutes; if the pressure is hard, the cookies are cooked; 5. The cookies are preserved: put in a seal The cans are stored at room temperature, or the sealed bag is sealed at room temperature and cannot be stored refrigerated.


Look around:

bread soup durian cake tofu ming taizi jujube sponge cake pizza fish pumpkin pork margaret lotus moon cake mushroom pandan enzyme noodles taro baby black sesame tremella beef watermelon huanren cookies red dates prawn dog