Protein Peanut Crunch

Protein Peanut Crunch

Overview

This is a modified version of Teacher Meng’s protein walnut shortbread. I'm a lazy person and don't want to peel walnuts and roast them. Peanuts are ready-made and just need to be peeled. The same goes for making a peanut-flavored one. This is also a biscuit baked at a low temperature, which is more time-consuming, but it is quite crispy

Tags

Ingredients

Steps

  1. Prepare materials

    Protein Peanut Crunch step 1

  2. Chopped peanuts

    Protein Peanut Crunch step 2

  3. Use a whisk to beat the egg whites into fish-eye foam

    Protein Peanut Crunch step 3

  4. Add cream of tartar, add sugar in three batches and beat

    Protein Peanut Crunch step 4

  5. Finally, it was divided into nine and distributed

    Protein Peanut Crunch step 5

  6. Sift in flour

    Protein Peanut Crunch step 6

  7. Pour in the chopped peanuts

    Protein Peanut Crunch step 7

  8. Mix well

    Protein Peanut Crunch step 8

  9. Use a small spoon to take 8-10 grams each, spread it on the baking sheet, and smooth the surface

    Protein Peanut Crunch step 9

  10. Put in the oven, middle layer, heat up and down, 150 degrees, bake for about 25 minutes, turn to 120 degrees, continue baking for 20 minutes, turn off the heat and simmer with residual heat for about 20 minutes

    Protein Peanut Crunch step 10

  11. Golden yellow, out of the oven

    Protein Peanut Crunch step 11