Peanut butter toast
Composition:
Peanut butter, bananas, eggs, cheese slices, toast.
Steps:
1, spread peanut butter on toast and spread a layer of cheese slices on the surface.
2. Cover with toast and brush with egg liquid.
3. Take a layer of banana slices and sprinkle with black sesame seeds and broken nuts.
4. Bake in the oven/air fryer at 180 degrees 10 minutes.
Peanut butter bun
Composition:
Peanut butter, corn oil 20g, eggs, low-gluten flour 45g, formula milk 40g, sugar 15g (optional).
Steps:
1, formula milk and corn oil are mixed and stirred until emulsified.
2. Sift in the Z-shaped low-gluten flour and mix well.
3. Add peanut butter and stir well.
4. Add the egg yolk and stir evenly in a "Z" shape.
5. Add egg white to the bowl and drop a few drops of lemon juice.
6. Send the pointed hook.
7. Take out 1/3 protein cream and add it to the batter, and stir well.
8. Pour them all back into the meringue bowl and stir well.
9. Take out the carton mold, pour the batter from a height and shake out bubbles.
Bake at 10 and 140 for 25 minutes.
Peanut butter oatmeal cake
Composition:
Peanut butter, banana, oatmeal 150g, formula milk, right amount of nuts.
Steps:
1, press bananas into mud, and add oatmeal and peanut butter.
2. Add a small amount of formula milk several times and stir well.
3. Knead into balls of equal size and flatten them.
4. Sprinkle chopped nuts on the surface and bake in the oven 180 degrees for 20 minutes.
Peanut crisp
Composition:
Peanut butter, whole egg liquid 80g, butter 90g, appropriate amount of sugar (optional), low-gluten flour 190g, baking soda 2g.
Steps:
1. Soften butter, add powdered sugar and stir well.
2. Add the whole egg liquid and mix well.
3. Add peanut butter and mix well.
4. Add the sieved low-gluten flour and baking soda into the bowl.
5. Knead the dough into balls of equal size (about 1 15g).
6. Press the flat ball with a fork and brush the surface with egg liquid.
7. Preheat the oven 170 degrees and bake 15 minutes.