1. Weigh 75 grams of butter, 15 grams of egg liquid, 45 grams of white sugar, and soften the butter at room temperature.
2. Weigh 115 grams of low-gluten flour, 20 grams of crushed peanuts (made by yourself, beaten cooked peanuts into fine pieces), and 15 grams of red dates (chopped red dates).
3. After the butter is softened, use chopsticks to stir well (no need to beat, just stir well white sugar)
4. Pour 2 (low-gluten flour, chopped peanuts, chopped red dates) into the well-mixed butter and knead it into a dough.
5. Lay a layer of cling film on the table and shape the dough into two cubes, wrap it with cling film, and freeze it in the refrigerator for several hours.
6. For frozen dough, tear off the plastic wrap and slice it evenly, not too thin.
7. I cut 48 small pieces and put them on a baking sheet lined with tin foil, leaving a little gap.
8. Put it in the middle of the oven and bake at 160 degrees for 25 minutes.
9. After cooling down, you can. It can be stored in the refrigerator in a fresh-keeping bag in summer. Put it in a box and store it indoors in winter.
