#GoldenDragonFishElite100%BakingMasterCompetition#PeanutCrisp

Add lard to the sugar and beat until the sugar dissolves. It's even better if you use powdered sugar, as it melts more easily. If the lard is too hard, you can place the bowl in hot water to slightly soften it.

Add 35 grams of whole egg liquid in two parts and beat until well combined. The remaining egg liquid will be used later to coat the crushed peanuts.

Beat until fluffy. You can use an electric mixer. I use a spatula to stir vigorously clockwise.

Then sift in the cake flour, baking soda, and baking powder, and use a spatula to press and mix until there is no dry flour.

Add the crushed peanuts (small) and press to mix evenly. I used a food processor to grind the peanuts, which made them too fine, but they are very fragrant. It's okay if the pieces are a bit bigger.

Let the dough rest for about half an hour to allow the oil and flour to fully blend. When the temperature is high, it's best to refrigerate it for a while.

Divide evenly into 18 portions, about the size of a tangyuan. You can also divide into a size according to your preference, but not too big, because it is very crispy and easily falls apart. Take a small ball, roll it in the remaining egg mixture, and then coat it with a layer of crushed peanuts (coarsely ground).

Gently flatten the small dumplings and place them in the air fryer basket. Bake in the air fryer or oven at 180 degrees for 10 minutes first. (Preheat the oven.)

Carefully flip it over with a spatula, then bake for about 8 minutes. (Skip this step if using an oven)

Let it cool after baking before taking it out and storing it in jars with a sealed lid. Be sure to take it out after it has cooled, or use a spatula to carefully scoop it out, as it can easily break when hot.