Peanut peaches

1

Get ready for use。

2

The peanut rice is cooked in microwaves and the red coats are cooled off。

3

Crush the processed peanut rice。

4

Eggs are scattered into even egg fluids。

5

Plant oil, scattered egg fluid, fine sugar are evenly mixed in large bowls。

6

Flour and powdered flour, small sodas are evenly mixed and filtered。

7

Put peanuts in flour。

8

Mix it evenly and rub it in the face。

9

Take a little noodle, rub it into a little ball, flatten it and put it in the oven. Draw an egg fluid on the surface。

10

Boiled in a pre-heated oven, medium, 200 degrees, approximately 15 minutes. It'll just be warmed to the surface。

11

The delicious peaches are ready。

1. The kneaded dough cannot be too dry; it must feel relatively moist so that the baked walnut shortbread turns out sufficiently crumbly. If the dough is on the dry side, add an appropriate amount of vegetable oil. 2. Traditional walnut shortbread requires the use of ammonium bicarbonate. As a leavening agent, it releases a large amount of gas in a short time, creating the signature intricate cracks on the surface. However, ammonium bicarbonate is difficult to store and not convenient for the average household to purchase, so it is omitted from this recipe. 3. The baking time and temperature should be adjusted according to the actual performance of your oven. Additionally, if the walnut shortbread pieces you make are larger, they will need to be baked a little longer.