1. Whip the whipped cream with sugar and beat to 8 minutes, turning the bowl and not flowing.
2. Mix low-gluten flour and baking powder evenly.
3. Pour into the whipped cream basin and stir evenly.
4. Add the ground peanuts and stir again.
5. The mixed batter is slightly moist but formed.
6. Divide it into 30g spheres and press slightly to flatten them.
7. After preheating the oven, put the biscuits and bake at 170°C for 18 minutes. After baking, simmer for 10 minutes.
8. Let it cool before serving.
Tips:1. The temperature and time of the oven are adjusted according to the actual situation.
2. If you like to have a soft and fragrant taste, add less flour. The batter is sticky.
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