There are many snacks that you can make at home, such as some muffins, simple biscuits (can be made with an electric baking pan), peanut cakes (can also be made with an electric baking pan), sugar cakes, purple sweet potato cakes,

Fried milk, etc. are very simple. Most of these snacks can be made by mixing the ingredients.

Here I will briefly share two simple and popular peanut cakes and pumpkin cakes.

1. Ingredients for peanut cake: 50g peanuts, 35g unsalted butter, 30g fine sugar, 1 egg, 65g low-gluten flour, appropriate amount of black sesame. Production step 1. Put the peanuts in the oven at 150°C for 15 minutes. After baking

Peel the peanuts, put them in a plastic bag, and crush them with a rolling pin.

Preparation step 2: Add the softened butter, sugar and egg liquid, and beat until smooth.

Leave a little egg liquid in the bowl for brushing the surface of the peanut cake.

Preparation step 3: Add low-gluten flour, stir evenly to form a dough, add chopped peanuts, and mix evenly with your hands.

Preparation step 4: Take about 20g of dough with your hands, form it into a ball, place it on a baking sheet lined with greaseproof paper, press the center gently with your fingers, brush a thin layer of egg liquid, sprinkle an appropriate amount of black sesame seeds, and put it in the oven at 175℃

, bake for 15 minutes, until the surface is golden brown.

2. Ingredients for Pumpkin Cake with Zhixiang Bean Paste: 200g old pumpkin, 170g glutinous rice flour, 160g red bean paste, 30g white sesame (raw), 10g cooking oil. Production step 1: Peel and cut the pumpkin into pieces, put it in a microwaveable container, add a small amount

water, cover with plastic wrap and heat over medium-high heat for 7 minutes.

If you don't have a microwave, you can use a steamer to steam the pumpkin.

Preparation step 2: Take out, pour out the water from the steamed pumpkin, and crush it with a fork.

Preparation Step 3 Pour pumpkin puree into glutinous rice flour, mix with a spatula, and knead into a dough that is not sticky.

The amount of glutinous rice flour required may vary depending on the moisture content of pumpkin.

Preparation step 4 Divide the glutinous rice dough into small balls of 40g each. After flattening, wrap a 20g bean paste ball, close the mouth carefully, and press into a slightly thick cake shape.

Preparation Step 5: Apply a small amount of water on the surface and cover it with white sesame seeds.

Preparation Step 6: Pour oil into the pan and brush it evenly, heat it over medium-low heat, and add the pumpkin cake.

Preparation Step 7: Fry for about 2 minutes, then turn over, and fry for a while longer, turning over occasionally, until the pumpkin cake is slightly darker in color, the sesame seeds are slightly yellow, and the cake becomes soft. Take it out.

Tips 1. The pumpkin cakes with sesame seeds are not only more fragrant, but also because the sesame oil separates the pumpkin cakes, they will not stick together when fried, and they will look better when fried.

2. If the bean paste is very sweet, you can pack less.

On the other hand, if it is not sweet, you can add an appropriate amount of sugar when making glutinous rice balls.