1. All ingredients are ready, cut the butter to soften
2. Mix the flour and baking soda, sieve, and cut the cooked peanuts into chopped peanuts
3. After the butter is smoothed with an electric whisk, add peanut butter
4. Stir smoothly at low speed and then medium speed, then add powdered sugar
5. After stirring at medium speed for one minute, pour in whipped cream
6. Continue to mix at medium speed and mix well
7. Sift into the powder
8. Stir evenly with a spatula, no dry powder
9. Add chopped peanuts
10. Spatula and mix well
11. Transfer the dough to plastic wrap, shape it slightly, put it in the refrigerator for about half an hour, the batter becomes slightly hard
12. Divide and weigh, each piece of dough is about 13 grams, and round it
13. Put it in a non-stick bakeware and press down with your fingers to leave enough room for expansion
14. Put it into the middle layer of the preheated oven, heat up and down at 160 degrees, 15-20 minutes, the edges turn golden and you can get out
15. Crisp and fragrant
16. Crisp and fragrant
Tips:The batter is sticky, so put it in the refrigerator for at least half an hour, and it will harden slightly before use;
The cling film is too thin, you can disassemble the fresh-keeping bag for use, which is more convenient;
The butter does not need to be swollen too much, just a little bit larger.
The amount of peanut butter is large, and the baking soda is added, the dough is very malleable, so be sure to leave enough room for expansion to prevent sticking together;
The time and temperature are adjusted according to your own oven.
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