1. After roasting the raw peanuts, go to the red coat, use a food processor to slightly break them (not too broken), and roast the black sesame seeds.
2. Add sugar and 15 grams of egg yolk after the butter is softened
3. Whisk until fluffy
4. Sift low-gluten flour into the butter mixture
5. Mix well with a rubber spatula, add the black sesame seeds, coconut and crushed peanuts
6. Knead it with your hands to make it into a dough
7. Knead the dough into small round balls (about 10 grams each), place them on a baking tray and slightly flatten them with your hands, brush with egg yolks
8. Put it in the middle layer of the oven preheated to 180 degrees, heat up and down, and bake to about 15 until the surface is golden or colored to your favorite color.
9. Finished picture
10. Finished picture
Tips:1. This biscuit is a hemispherical biscuit. The center may not be easy to bake. If you find that the inside is a little soft after cooling, you can put it in the oven again and bake for a few minutes at 180 degrees.
