Salt and oil peanut scones

Salt and oil peanut scones

Overview

I wanted to eat the cake but didn't want to flip it over the pan, so I used the oven and rolled it in peanuts. It was crispy on the outside and tender on the inside, with a moderate salty aroma and very delicious.

Tags

Ingredients

Steps

  1. After the baking powder and flour are mixed, add warm water and stir until it becomes fluffy.

    Salt and oil peanut scones step 1

  2. Knead into soft dough and let it rest for 20 minutes.

    Salt and oil peanut scones step 2

  3. Remove the red coating from the cooked peanut kernels and crush them with a rolling pin. Be a little bit broken.

    Salt and oil peanut scones step 3

  4. The dough is best rolled into large cakes. Coat with corn oil and sprinkle with salt.

    Salt and oil peanut scones step 4

  5. Sprinkle chopped peanuts and spread evenly.

    Salt and oil peanut scones step 5

  6. Roll up. Divide into small portions about 2cm wide.

    Salt and oil peanut scones step 6

  7. Reunion in groups of two.

    Salt and oil peanut scones step 7

  8. Roll out into a half centimeter thick cake.

    Salt and oil peanut scones step 8

  9. Pick up the pancake and brush it with a layer of corn oil.

    Salt and oil peanut scones step 9

  10. Place on baking sheet. After everything is done, brush another layer of oil on the surface of the cake.

    Salt and oil peanut scones step 10

  11. Put in the oven at 170 degrees for about 15 minutes.

    Salt and oil peanut scones step 11