1. Wash the peanuts, dry them, and spread them out on a baking sheet
2. Put it into the middle layer of the preheated oven and bake at 170°C for about 15 minutes. Shake the pan and turn it over and bake for about 5 minutes.
3. When you take it out, you will hear the crackling sound of the outer skin bursting, let it cool and then rub the outer skin off.
4. While cooling the peanuts, wash the white sesame seeds well, put them in a non-stick pan, and stir-fry them for a fragrance
5. Pour the peanuts into the wall breaking machine, add a little vegetable oil and sugar, and grind into a fine paste with the stirring function
6. Toast uses a three-inch flower mousse mold to cut out the outlines of the father and mother sheep, two pieces as a set
7. In the same way, use small flower-shaped cookie molds or other molds to cut out the outline of the lamb
8. Spread the prepared peanut tahini sauce on one of the slices, and cover the other slice with the pattern.
9. Use scissors to cut out the outline of the lamb’s head and place the seaweed on the cheese slice. Use a knife to cut the shape around it.
10. Stick the cheese slices and seaweed with a little peanut tahini sauce in the middle of the body
11. Use a little melted white chocolate to squeeze two small balls on the face. When it is not solidified, put two black sesame seeds as black eyeballs. Carve out the bow tie of the mother sheep, the tie of the father sheep and the little flower of the baby sheep with the sausage
12. Arrange a plate, fry a quail egg as the sun, crushed Oreo biscuits as soil, cucumber or other seasonal vegetables as grass.
