1. The butter that has been softened at room temperature is beaten with fine sugar to find the color becomes lighter and the volume expands. Add the egg liquid in three times and continue to beat until the butter is light and feathery
2. Add the sifted low flour and baking soda, mix into a dough and put it in the refrigerator for half an hour
3. Take out the dough and put it in a fresh-keeping bag, roll it out evenly, spread it into the mold (the same size as the mold, don’t roll it too thick), and then use a fork to pierce the holes to prevent it from bulging during baking (pictured)
4. Put it in the middle of the preheated oven, fire up and down at 180 degrees, bake for 25 minutes, and bake it for later use. (It is made by Changdi CRTF32K. Because each oven is different, this is just a reference temperature). Peel the peanuts
5. After the chocolate is shredded, the insulated water will melt, and spread on the biscuits after it has cooled down
6. Then spread the peanut kernels before the chocolate is dry
7. Cut into long strips and serve after cooling down completely
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
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