1. Ingredients: 78 grams of low-gluten flour, 46 grams of butter, 36 grams of powdered sugar, 50 grams of chopped peanuts, and 2 eggs.

2. Put the raw peanuts in the oven. After roasting, peel off the outer shell of the peanuts. The peeled peanuts can be placed in a plastic bag and then crushed. You can use the back of a kitchen knife or a rolling pin.

3. Soften the butter, add the egg yolks (no egg whites), use a whisk, then add the powdered sugar, and beat together until completely combined.

4. Add low-gluten flour and mix evenly with a rubber knife.

5. After adding the peanuts, start kneading them with your hands (the peanuts need to be crushed). At this time, it is more convenient to use your hands to knead the flour together.

6. Make a small ball and press it in the middle until it becomes flat like this. Brush with egg wash (whole egg) and sprinkle with sesame seeds.

7. It is really fragrant when roasted. After roasting, the peanut flavor is stronger and tingling. Divide it into two times and lower the heat to 160°. After baking for a while, I usually see that the bottom turns golden brown and then switch to the heat to 170°.

8. In fact, the temperature really needs to be determined according to your own oven. Just observe the coloring situation at any time.