1. After the butter is softened, mix it with powdered sugar
2. Pour the beaten egg liquid into the whipped butter,
3. Continue to use an electric whisk until the butter and egg liquid are completely combined.
4. Pour peanut butter in the whipped butter
5. Use an electric whisk to mix the peanut butter and butter thoroughly
6. Sift the low-gluten flour into the mixed peanut butter
7. Stir gently with a rubber spatula to form a uniform biscuit batter (the batter is a bit sticky and difficult to shape, so you can put it in the refrigerator for 5 minutes before taking it out)
8. Pour the batter on the chopping board and rub it into a round shape with your hands.
9. This is kneaded, put in the freezer compartment of the refrigerator, and freeze for more than 1.5 hours until it becomes hard and not easy to disperse when it is cut.
10. Cut the frozen noodles into small round pieces with a knife
11. Place it on the baking tray, leaving a little space between each small circle, and then put the baking tray into the preheated oven (preheating is also 180 degrees), middle layer, 180 degrees, upper and lower fire, and bake 20 minute,
Tips:1: The batter of this biscuit, relatively speaking, is very soft and sticky. You can put the batter in the refrigerator for a while, and then rub the oblong shape, it will become better to operate, the time can not be too long, and the batter feels a little bit Just shape it, I probably refrigerated it for about 5 minutes
2: The peanut butter I use is creamy
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