one mouth peanut butter bites ~ highly recommended 花生怡口酥～好吃到飞出地球～ 强推

ingredients

100g dark chocolate creamy peanut butter (original flavour ok)
55g peanut oil
45g icing sugar, sifted
200g cake flour, sifted
1g baking powder
1 large pinch of salt

食材

黑巧克力幼滑花生酱 100克（原味儿 OK）
花生油 55克
糖粉 45克，过筛
蛋糕粉 200克，过筛
泡打粉 1克
盐 1大搓

Directions/做法

mix peanut butter and peanut oil together (no need to use electric mixer)
花生酱和花生油混合 (无需动用厨师器）

stir till well blended
搅拌均匀

add in sifted icing sugar in 2 additions and blend well
糖粉分两次加入，拌匀

mix sifted flour, baking powder and salt together
add in 1/3 portion of dry ingredients to peanut butter mixture and fold well
面粉、泡打粉和盐混合
花生酱糊加入三分之一份粉类食材、翻拌均匀

change to a spatula and scrap bowl down
用橡皮刮刀、刮盆一次

add in the remaining four and fold lightly
加入剩余的面粉，略拌匀

use your hands to knead the dough (lightly) till it comes together
stop mixing once dough comes together
手动将面团轻轻和面成团
成团后停止搓揉

roll dough into a square (i rolled mine into a 5 x 5 inch square)
chill for at least 1 hour
面团擀成一张四方形面片（我将其擀成 5 x 5寸方形面片）
冷藏自少一小时

place chilled dough on baking paper and divide into small squares
(i sliced mine into 1.5 x 1.5cm cubes)
冷藏的面团放到烘焙纸上，分割成立方形
（我的面团为 1.5 x 1.5厘米）

shape each cube between your palm lightly (helps to smoothen sides)
bake in centre rack of 160 degrees C preheated oven for 35 mins
cool completely on wire rack before storing
将各面团用手掌轻轻搓揉成四方形（将切口四侧揉匀）
送入预热至 160摄氏度烤箱，中层烤 35分钟即可
待完全冷却在密封收藏

Personal notes/温馨小贴士:

– flours have different liquid absorption characteristic. you may not need to use the entire 200g cake flour, hence do add the last portion of flour and stop once you get a soft dough (could be +/- 10g flour)
面粉吸水能量不同，您可能无需用上 200克面粉，因此在加入第二份面粉时，适当加入。和面后即可（所需面粉可能 +/- 10克左右）

– if you feel your dough is getting too soft whilst shaping, do chill it (after shaping) for 20 mins before baking
如整形时发觉面团偏软，可将其（整形后）冷藏 20分钟后再入烤箱进行烘焙