1. Put the peanuts in the oven and bake at 140 degrees for 16 minutes.
2. Peanuts are peeled off and broken up for later use.
3. The butter is softened until there is a small nest when pressed by hand, then add salt and sugar, do not need to beat, first mix well.
4. Add the two egg yolks in two batches, and then add the next one after mixing, until the butter turns pale yellow.
5. Sift in low-gluten flour, add the beaten peanuts, stir first, and then knead into a dough.
6. Cover with plastic wrap and keep it in the refrigerator for half an hour, the taste will be more crispy.
7. Divide the dough into small balls of 20 grams each. There is no requirement for the size, but the dough is made larger and the baking time is longer.
8. Press the dough into a pie shape. It is normal to crack, so don't worry about it.
9. Brush the surface of the dough with egg yolk liquid and sprinkle with black sesame seeds.
10. Put it into the preheated oven, bake at 170°C for 20 minutes, then take it out and let it cool before eating.
