Stir dry material (except butter, peanuts) with wet material until the dough is smooth, then add butter
Stir until the dough is smooth, pull the mask off, then add the peanuts and mix well
Fermentation for 60 minutes at room temperature 30 ° C
Divide the dough into 300g/piece
Roll round, relax for 30 minutes
Drain the dough
Folded into a semicircle
Roll up the dough
Gently twist into a uniform olive shape
Moisture on the surface
Dip with white sesame
Put in a baking tray and ferment for 60 minutes at a temperature of 30 ° C and a humidity of 80%.
After fermenting, draw 2 knives on the surface.
Put in the oven, fire at 210 ° C above, and steam at 200 ° C for 25 to 30 minutes.