1. After the butter is slightly melted, use egg whips to beat evenly; (the temperature is low, you can use a hair dryer, insulated water, etc., but be careful not to melt into water, and just gently poke it without pressure)
2. Add granulated sugar and continue to mix evenly;
3. Add the whole egg liquid to the butter 3 times, and then add it after fully whisking each time, so as to avoid the separation of water and oil;
4. Whip until feathery, if you like the crispy taste, beat it for a while;
5. Add peanut butter and continue to mix well;
6. Sift in the flour; (the flour is best sifted to avoid the caked flour from affecting the taste)
7. Knead into flour without dry powder; (no dry powder is enough, no need to knead decisively)
8. Arrange into a square shape and freeze in the refrigerator for about 20 minutes;
9. Preheat the oven at 180 degrees, and then take it out and cut into slices of 0.5 to 0.8 cm. Don't be too thin to deform, and too thick to be difficult to bake through;
10. Put it into the basin evenly, there is a certain gap between the slices;
11. Put it in the preheated oven and bake for about 25 minutes, and the surface will change color;
Tips:1. The baking time is for reference only, and it is recommended to observe frequently in the last few minutes;
2. This biscuit has a high oil content, please eat it in moderation, even those with allergies and other special people should not eat it;
