BM# 75: A-Z Bake Around the World: Day 8
Bake of the Day: H for Hua Sheng Bing (Chinese Peanut Cookies)
Today I have a recipe for delicious Chinese Peanut cookies. This was the first recipe I baked for the mega marathon way back in February. I didn’t know the Chinese name for these cookies and so I listed it under letter C for Chinese Peanut cookies. But after a little bit of research I found out that these are called Hua Sheng Bing and so they ended up for letter H.These peanut cookies are traditionally made for Chinese New year. Peanuts are common ingredients in many dishes prepared for the new year celebrations. I made them too bring some good luck for myself and posted the photo on my Instagram.
This recipe is from Food52. These cookies are made with roasted peanuts — you can either roast your own peanuts or if you are lazy like me just buy the unsalted roasted peanuts. Traditionally these cookies are made with lard and peanut oil. I used unsalted butter and vegetable oil. Peanut oil would probably made these cookies taste even more peanutty.These Chinese Peanut cookies are very delicate and crumbly. They have a melt in your mouth texture. The quantity of salt in the recipe gives the recipe a slight salty bite. If you not a big fan of salt in your sweet dishes, then reduce the salt to just a pinch. But I would highly recommend trying it with the salt.
1½tspEgg replacer whisked in 1½tbsp water (or use ½ of a whisked egg)
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Place the roasted peanuts in a blender or food processor and grind until a coarse crumbs form. Add the confectioners sugar and blend again until the mixture is finely ground. Scrape the bottom and sides of the bowl.
In a large bowl, combine the flour, salt and baking powder. Add the peanut-sugar mixture into the bowl and stir until combined.
Add the melted butter and oil into the bowl. Mix and knead until the whole mixture comes together into a soft dough. If the dough seems too dry, add a tablespoon more oil.
Roll the dough into 1" round balls and place them on the prepared baking sheet. Traditionally a little decorative stamp is put on top, but I used the tip of the straw to make a design.
Brush the cookies with egg replacer mixture (or egg) and then bake for 20~22 minutes until light golden in color. Transfer the cookies to a wire rack to cool completely before serving. Store in an airtight container for up to 1 week.