Take the steamer to roll their own, with the amount of one pound of peanuts and one pound of rice flour.

The recipe on the Internet has errors, salty. Has been optimized as follows.

And one of the most important things anywhere no one speak (process mystery so no one speak), you do out things will crack! Because the peanuts absorb water faster than the outer skin evaporates, the finished product cracks. And can not form a hollow center. The solution is to soak the peanuts for four hours and then dry the surface. Then roll again.

500 grams of peanuts, 70 grams of brown sugar (including 10 grams of icing sugar), 20 grams of gelatin (can be larger than a cigarette box of meat jelly), 2 pieces of soy sauce tofu, 800 grams of glutinous rice flour, 40 grams of soy sauce and soy sauce, 30 grams of salt, 350 grams of water, 5 grams of lye,

Note that is a kind of uneven peanut size, the small ones on the side of more (similar to the red skin of the head of small peanuts). No chemical can be used light red skin small peanuts or small peanuts instead.

The steamer roll time is not long enough to form a hollow, but basically okay. Mainly did not put paraffin wax rolled so not sold so smooth only. No rolling cage baking temperature reduced to 180 degrees total 25 + minutes (30 minutes peanuts easy to paste).

All of the above materials are mixed, another 30 grams of rice flour prepared with a small amount of water to thicken similar to the mixture on the fire water switch fire, rushed into the rice flour.

Start mixing, first add vegetable oil isolation role. Add dinner 5 spoons of slurry water rolled well, then immediately a large porcelain tablespoon of rice flour (how much is easy to see, roll dry do not leave dry powder).

The above mixing process continues until the material remaining a little.

The last time more rolling, and then add two tablespoons of slurry water, so that the surface is slightly wet, and then spread out to air dry.

In winter, air-dry for four or five hours to dry the surface, and half an hour before baking, add two more tablespoons of slurry rock to avoid cracking.

Oven then 180 degrees for 25-30 minutes, every five minutes to shake.

The finished product out of the oven for a few minutes and then out, out of the pour such as a small amount of soy sauce rolling down. Then pour into a container to rest for a few hours to soften.

After a few hours, start the final air-drying to dry. This time it may take a day or more, nothing to taste until completely dry. Of course, the need for low humidity in the north of winter (spring and fall dry days, rain and summer wind not dry at all), if the south still have to find a way to dry ah. North put on the heater to dry three days to complete.