50g butter, 50g powdered sugar, 50g eggs, low-gluten flour 100g and peanuts 100g.

Exercise:

1. After the butter softens at room temperature, beat it with electric egg beater for one minute;

2. Add powdered sugar;

3. Continue to beat until the butter is fluffy;

4. Pour the egg liquid in three times;

5. Beat with electric egg beater until there is no egg liquid. Note that oil and water cannot be separated in this step;

6. Add the sieved low-gluten flour;

7. Stir evenly with a scraper;

8. Put it into a fresh-keeping bag, shape it into strips, and wake it for 10 minute;

9. Then divide it into many equal-weight balls with peanuts on them.

10, put it on a baking tray, preheat the oven 175 degrees, fire it up and down, and let it stand on the second floor for 20 minutes.