There's just enough protein left at home, and seeing that there's this recipe for 100 biscuits from Teacher Meng, as long as it's protein, use it all up -- it's a good kid not to waste.The result is very crisp and not too dry.The following is Mr. Meng's original recipe, because I made more and used four times as much.The amount in the recipe is about 20 grams.

WHAT YOU NEED

Ingredients

50 grams of butter
80 grams of low-fat flour
25 grams of protein
40 grams of white sugar
50 grams of peanut butter
1/4 teaspoon of baking soda

How TO MADE Peanut butter cake

Steps 1 to 4

1. Butter and sugar turn white

2. The protein is added three times, each time completely mixed, and then added again.

3. It's a light and fluffy state.

4. Add the peanut butter and stir until even.

Steps 5 to 8

5. Add the screened powder and mix evenly with a scraper.

6. The oven is preheated at 180 degrees.

7. Use a spoon to make a small ball of dough.

8. Each one needs a certain distance between them.

9. The original recipe is 180 on fire, 160 on fire, 25 minutes later, 10 minutes later, I bake 180 directly for 25 minutes.

10.

Handy cooking tips

　　To be baked in a pan.Try laying a piece of tin paper with a grilled net, the bottom will be more moist and not easy to crack.Because when it's cooked, the pan will be hot, and the bottom won't be wet.