Peanut Butter Crunch Cookies for Beginners
For friends who pursue high-quality dining experiences, peanut butter crispy biscuits should not be underestimated. Carefully select high-quality peanut butter and cleverly combine it with delicate raw materials such as flour. Then shape it into delicate biscuit shapes. After precise baking, it presents an attractive color and perfect crispness. Every bite is a double enjoyment of taste buds and vision. Follow this recipe and create your own delicate delicacy.
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Ingredients Needed
Butter: It is an important basic raw material for making these biscuits. After softening, it can be well mixed with other materials and give the biscuits a rich and mellow milky fragrance and a soft texture.
Room temperature whole egg liquid: It provides rich nutritional ingredients such as protein. After being added in two times and whipped, it helps make the texture of the biscuits fluffy and delicate, and increases the toughness and taste levels of the biscuits.
Peanut butter: As the main characteristic ingredient, its rich peanut fragrance can bring unique flavor to the biscuits, making the biscuits have a strong nutty aroma and a mellow taste.
Low-gluten flour: It is the key material for forming the main structure of biscuits. After being sifted in and stirred to fuse with other materials to form dough, it ensures that the biscuits have appropriate hardness and crispness.
Sugar: Adds sweetness to the biscuits to meet the taste buds' preference for sweetness and enhance the deliciousness of the biscuits.
Salt: It plays a role in adjusting the taste. Although the amount used is not much, it can highlight the taste of other ingredients and make the taste of biscuits more balanced and coordinated.
Suggestion and Tips
Raw material selection and processing:
Butter needs to be softened in advance to an appropriate degree. It is better to leave a mark when pressed lightly with a finger to facilitate uniform mixing with other raw materials. Prefer granular peanut butter, which can enrich the taste and add aroma. When the texture is hard, it can be slightly heated and softened before adding. Eggs should be at room temperature to prevent butter from solidifying and affecting whipping.
Stirring and mixing skills:
Follow the principle of from slow to fast when stirring. The same is true for mixing salt, sugar and butter, and for stirring egg liquid, peanut butter and flour. Start slowly to prevent splashing. After initial mixing, increase the speed to ensure full fusion, but do not over-stir the flour to avoid excessive gluten making the biscuits hard. For example, stop stirring the flour when there is no dry powder.
Points for shaping and baking:
When shaping, divide the dough into small portions of uniform size, knead gently, and press with moderate force. Keep the thickness of the biscuits at 0.5 - 0.7 centimeters to ensure uniform heating. Pressing patterns with a fork should be deep and uniform, which has both aesthetic and anti-expansion and deformation effects. Preheat the oven to 180 degrees before baking and place the baking tray in the middle layer. Observe closely during baking and take it out when the surface is golden to avoid burning. After taking it out, let it cool slightly in the baking tray, which can make the biscuits more crispy and improve the overall quality and taste.
How to make peanut butter cookies less fragile
In terms of ingredients: 70-75 grams of butter can be added appropriately, which can play a role in lubrication and bonding, making the biscuit structure tighter to prevent breaking, but too much will cause greasy deformation. In addition, adding 10-15 grams of honey or a small amount of egg yolk liquid is also feasible. Honey can increase viscosity and give a unique flavor, and the lecithin in the egg yolk can emulsify and bond, enhancing the toughness of the dough.
In terms of production process: When stirring the dough, just stir until there is no dry powder and it is in a uniform state and stop. Do not stir too much, otherwise too much gluten will be generated, which will make the biscuits hard and brittle and easy to break. It is suitable to stir at a low speed. When shaping, make sure that the biscuits are regular in shape and uniform in thickness, keeping it at 0.5-0.7 cm. The rounding operation needs to be gentle to prevent too much air from mixing in. Bake after pressing the pattern. The baking temperature is set at 160-170 degrees, and the time is extended to 18-22 minutes to allow the water to evaporate evenly. After baking, do not rush to take out the cookies. Let them cool naturally in the baking pan for a few minutes. This will stabilize the internal structure of the cookies and reduce the possibility of breakage, so that the taste and shape of the cookies can be better.
Do you need to pierce holes in the cookies after shaping
It is a good idea to pierce holes in peanut butter crisp cookies after shaping. From a decorative point of view, using a fork to press patterns on the surface of the cookies can make their appearance more delicate and beautiful, form a unified style, and enhance people's appetite. From a practical point of view, water vapor will be generated inside the cookies during the baking process. If there is no vent, the water vapor will easily cause the surface of the cookies to bulge or crack, affecting its shape and taste. Punching holes can provide a channel for the water vapor to dissipate during baking, so that the cookies remain flat, which is conducive to baking cookies with regular shapes and uniform textures. Of course, if you don't care too much about the unevenness or slight bulging of the appearance of the cookies, you can choose not to pierce holes.
INGREDIENTS
MAIN INGREDIENTS
- 60g butter
- 50g room temperature whole egg liquid
- 100g peanut butter
- 100g low-gluten flour
SEASONINGS
- 30g sugar
- 1.5g salt
DIRECTIONS
STEP 1
First soften 60 grams of butter and place it in a container, then add 1.5 grams of salt and 30 grams of sugar, and stir with a tool. Make sure that the salt and sugar are evenly integrated into the butter.
STEP 2
Take 50 grams of room temperature whole egg liquid and add it to the above mixture twice. After each addition, use a whisk or other tools to beat it until it is fluffy and delicate.
STEP 3
Then add 100 grams of peanut butter, and continue to beat it with a whisk or other tools until the peanut butter and the previous mixture are completely integrated.
STEP 4
Use a sieve to sift 100 grams of low-gluten flour into the already beaten mixture, and then use a mixer to stir quickly until dough is formed.
STEP 5
Divide the dough into small portions of 15 grams each, knead it into a round shape with your hands, and place it on a baking tray, then flatten it slightly, and use a fork to press a pattern on the surface.
STEP 6
Place the baking tray in an oven preheated to 180 degrees and bake for 15-18 minutes. Remove from the oven when the surface of the cookies turns golden brown.
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How to store
After the biscuits are completely cooled, put them in a covered container and they can be stored for 1 - 2 weeks. Place them in a dry and cool place, away from high temperature and direct sunlight to prevent the oil from melting and making the biscuits soft. If the biscuits are a little stale, you can briefly heat them in a microwave to restore some crispness. But the time should be strictly controlled. Just a few to ten seconds is enough. Too long a time will make the biscuits too hard or burnt.
If you want to store biscuits for a long time, freezing is a good method. Put the biscuits in a sealed fresh-keeping bag or fresh-keeping container. After expelling air as much as possible, put them in the freezer compartment of the refrigerator. In the frozen state, peanut butter crispy biscuits can be stored for 2 - 3 months. When you need to eat them, take the biscuits out of the freezer and thaw them at room temperature or use the thawing function of the microwave oven for quick thawing.
Recipe Variations
Double nut flavor version: On the basis of the original recipe, add 30 grams of chopped almonds or cashews. Sift the nuts together with low-gluten flour into the stirred mixture and stir evenly. The biscuits made in this way not only have the rich fragrance of peanut butter, but also have the crispy taste of nuts, with a richer level.
Chocolate and peanut butter fusion version: Incorporate 50 grams of chocolate chips (either dark chocolate or milk chocolate is fine) into the dough. After adding peanut butter, pour in the chocolate chips and gently stir to make them evenly distributed in the dough. After baking, the mellow chocolate and the sweet fragrance of peanut butter are intertwined, bringing a new enjoyment to the taste buds.
Cheesy savory version: Incorporate 50 grams of chopped cheese. The cheese is evenly distributed during the stirring process. After baking, the surface of the biscuits has golden cheese scorch marks. The salty fragrance of cheese and the taste of peanut butter complement each other. The taste is a combination of salty and sweet, rich and attractive.
Dried fruit sweet version: Add 40 grams of chopped dried fruits such as raisins, cranberries or dried jujubes. Add them together when stirring the flour. The natural sweetness and flexible texture of dried fruits are in sharp contrast to the crispness of peanut butter biscuits, Increase the richness of biscuits.
Coconut style version: Replace part of the flour with 30 grams of shredded coconut and add 20 milliliters of coconut milk. The coconut fragrance of shredded coconut and coconut milk can make the biscuits full of tropical style. The taste is more sweet and glutinous, as if integrating the breath of sunshine and beach into them.
Recipe analyzer
- Recipes: Peanut Butter Crunch Cookies for Beginners
- Main Ingredients:4
- Servings per recipe:1
- Servings size:2.5 kg
-
Energy (calories)：1155 kcal
-
Protein：58.74 g
-
Fat：80.47 g
Why gray?
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Carbohydrates：57.71 g
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Protein: 18%213 kcal
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Fat: 61%709 kcal
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Carbohydrates: 20%233 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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