Vegetable oil, egg liquid and sugar are mixed. Mix flour and baking powder and sieve. Pour the roasted peanuts into the flour and stir well. Pour the powder mixture into the mixture of step 1. Knead all the materials into a ball, then press out the pattern with a fork and brush with egg liquid. Oven preheating180 c, middle layer preheating 15 minutes.

Tips:

Cookies made after Mid-Autumn Festival ~ Because the moon cakes were really inexhaustible at that time, I decided to make other snacks ~ This peach cake was made according to Junzhi's formula, and then a five-kernel moon cake was added ~ It was really delicious and especially fragrant.

Prepare flour, milk powder and so on. And sieving for later use. Soften the syrup, add the scooped water and oil, and stir well. Divide the soft crust into equal parts. The stuffing is also divided into equal parts. Squeeze a cake crust and put mung bean stuffing on it. Push the skin up slowly with your hands, close it and knead it round. Make a blank cake. Put it in the preheated oven. Bake at 200 degrees for 20 minutes.