Biskut Kacang Mazola Legend Tak Banyak Bahan | Classic Melt -in- Mouth Peanut Cookies

Kali ni saya ingin kongsikan resepi biskut kacang tanah yang menggunakan minyak Mazola. Biskut kacang ini menggunakan bahan yang ringkas dan mudah. Sukatan untuk resepi ini menghasilkan anggaran 350 keping, jadi resepi ini sesuai juga kalau nak buat jualan. Rasanya enak, dengan tekstur biskut yang rapuh dan cair di mulut dan tidak terlalu manis. Biskut ini tahan lama, sehingga 3 bulan jika disimpan di dalam bekas kedap udara, diseal dan di tempat yang tertutup.
Selamat mencuba!

Jumlah Biskut : Anggaran 350 keping

🍀BAHAN-BAHAN :
495 gm kacang tanah (boleh pakai yang tanpa kulit/dengan kulit) | 3 cawan (sebelum kisar)
110 gm tepung ubi | 1 cawan
140 gm tepung jagung | 1 & 1/4 cawan
875 gm tepung gandum | 7 cawan
550 gm gula pasir kisar halus | 2 & 3/4 cawan (sukat gula sebelum kisar)
2 gm garam | 1/2 sudu teh
Anggaran 475 ml minyak jagung/ minyak masak tanpa bau | 1 & 3/4 cawan dan 3 sudu besar

🍀OLESAN TELUR :
2 biji telur
Sedikit pewarna kuning telur

SUHU MEMBAKAR KACANG TANAH : 150℃, 25 ke 30 minit, api atas bawah, sehingga kulit kacang mudah tertanggal, atau warna kacang coklat muda & tidak lagi rasa mentah). Panaskan ketuhar sebentar.

SUHU MEMBAKAR BISKUT : 165℃, 30 ke 40 minit, api atas bawah, rak tengah/kedua dari bawah. Panaskan ketuhar 15 minit.
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[ENGLISH]
I made classic peanut cookies without butter. These cookies originally made with Mazola corn oil, but you can use other natural flavor vegetable oil depending on your budget. Made with a few ingredients, these cookies are crunchy and melt in your mouth and not too sweet. You can get a lot of cookies with this recipe, about 350 pcs, feel free to use this recipe for your selling idea. Shelf life is up to 3 months if kept in air tight container, sealed and store in dark place.
Happy baking!

Yield : About 350 pcs

🍀INGREDIENTS :
495 gm peanuts (with/without skin) | 3 cups (before grinding)
110 gm tapioca flour | 1 cup
140 gm cornstarch | 1 & 1/4 cups
875 gm all purpose flour | 7 cups
550 gm finely ground granulated sugar | 2 & 3/4 cups (measure before grinding)
2 gm salt | 1/2 tsp
About 475 ml corn oil/ natural flavor vegetable oil | 1 & 3/4 cups and 3 tbsp

🍀EGG WASH :
2 eggs
A little bit egg yellow coloring

PEANUT BAKING TEMPERATURE : 150℃, 25 to 30 minutes, top and bottom heat mode, until skin can be easily peeled off, or until peanuts are light brown and no longer taste raw. Oven preheated for a while.

COOKIES BAKING TEMPERATURE : 165℃, 30 to 40 minutes, top and bottom heat mode at middle/middle bottom rack. Oven preheated for 15 minutes.
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