1. 100 grams of cooked peanuts are broken with a machine or crushed with something, mine is broken with a machine. spare
2. 90 g butter softened and set aside
3. The butter is softened, add about one gram of salt, and then add 60 grams of icing sugar to sift and mix well
4. Then add 130 grams of low-gluten flour and sieve together and mix well.
5. Then add in the spare crushed peanuts and stir together
6. The last step is to roll the stirred peanut pastry into small balls by hand, then gently press it, add half a peanut, then brush a layer of egg yolk paste, and preheat the oven. Bake at 180 degrees for about 15 minutes, and bake until the surface is golden.
