1. Prepare the required materials, chop the peanut kernels with a knife
2. Soften the butter in advance, put it in a basin, and sift in powdered sugar
3. Press and mix with a spatula for a few times, then beat with an electric whisk until the color is white and the volume is enlarged
4. Add the protein liquid in 2-3 times, each time it needs to be sent until the protein liquid is completely absorbed
5. Sift low-gluten flour, cocoa powder, and stir evenly with a spatula
6. Pour in the crushed peanuts and mix into a dough
7. Put the dough in plastic wrap and refrigerate for half an hour. Roll the dough into a rectangular sheet about 5 mm thick with a rolling pin.
8. Cut off the irregular corners around and cut into long strips
9. Preheat the oven to 170 degrees, and bake the middle layer for 18 minutes
Tips:When adding egg whites, you need to put them in 2-3 times, and each time you have to send them until the egg whites are completely absorbed.
