Peanut Shortbread
1.
Prepare all the ingredients, and the butter will soften at room temperature;
2.
Put butter and white sugar in a bowl and beat with a whisk to reduce the sugar;
3.
Add Sanhua milk and beat with a whisk until the cream is white and fluffy, and the sugar melts;
4.
Sift in low-gluten flour and stir with a rubber spatula until there is no dry flour dough;
5.
Pour in crushed peanuts;
6.
Use a rubber spatula to stir evenly;
7.
Use your hands to pull the dough into small pieces of 25 g in size, and arrange them in a baking tray;
8.
Brush a layer of egg liquid on the cake base, put it into the middle layer of the oven preheated at 170 for 5 minutes, heat up and down at 170 degrees, and bake for 20 minutes.
9.
Color the surface and bottom of the biscuit evenly and then take it out!
Tips:
1. The butter must be softened so that the fingerprints can be easily pressed with your fingers (understand the word softened, not melted);
2. The weather is cold in winter, you can use the fermentation function of the oven to help soften the butter;
3. Melt the sugar as much as possible, the finished product will be more beautiful;
4. The flour can be sieved to remove impurities and it is easier to mix evenly;
5. Do not pour the ground peanuts together with the flour and stir, otherwise there will be a lot of dry flour in the cracks of the ground peanuts and mix unevenly;
6. Don't mix the dough for too long, just evenly, to avoid the dough becoming gluten after mixing for too long, which will affect the taste of the finished product;
