Peanut Oil Protein Cookies

Overview

I changed Teacher Meng’s olive oil meringues into a peanut oil version because I really couldn’t remember where I put the bottle of olive oil. Considering that some people don’t like the coarse texture of whole wheat flour, I used all low-gluten flour. Unexpectedly, the final result is really crunchy shortbread. Suddenly I understand the role of whole wheat flour in it.

Tags

• baking
• almond horns
• baking powder
• cake flour
• peanut oil
• powdered sugar
• protein

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Sift together low-gluten flour, baking powder, and powdered sugar

   

3. 3 Add peanut oil

   

4. 4 Add egg whites

   

5. 5 Mix into a uniform batter

   

6. 6 Put it into a piping bag with a pointed tip

   

7. 7 Pipe out circles into baking pan

   

8. 8 Sprinkle almond wedges

   

9. 9 Place in the baking pan, middle layer, heat up and down to 160 degrees, bake for 25 minutes, turn off the heat and continue to simmer for 10 minutes

   

10. 10 Out of the oven