|20g (half the egg white of a large egg)|
low gluten flour
|60-80 grams (adjusted according to status)|
How to Make Peanut Wafers
Stir in egg whites and frosting.
And then you add the peanuts, just enough to wrap up all the egg whites.
Heat the butter in water, add it to the peanut butter and let it sit for an hour.
After an hour, add 5g of low gluten flour, mix well and leave for half an hour.
Half an hour later, I’d form the mold into a loaf, and I’d use the bottom of the cupcake, which I preheated at 160 degrees.
Borrowing a diagram of almonds.
Middle of the oven, 160 degrees, 15 minutes, depending on color.