Cooking Steps

1. 

   Step1:After butter softens at room temperature, add peanut butter at room temperature and mix wel

2. 

   Step2:Add the broken egg mixture and mix well

3. 

   Step3:Add sugar and mix well

4. 

   Step4:Add brown sugar, mix well and let stand for 20 minutes (during the standing process, some granulated brown sugar will be slowly dissolved by the water in the butter mixture to achieve better mixing effect)

5. 

   Step5:Add low gluten powder and mix well

6. 

   Step6:Refrigerate the mixed dough for 1 hour

7. 

   Step7:Put the dough on the plastic wrap and cover it with plastic wrap. Roll it with a rolling pin about 3mm thick. Refrigerate for 30 minutes

8. 

   Step8:Use the mould to carve a circle on the biscuit embryo. Put the biscuit embryo into the baking tray

9. 

   Step9:Preheat the oven 180 °. Heat up and down the middle layer for 10 minutes. Then turn off the heat and simmer for 10 minutes. Then move to the baking net to cool down.

10. 

    Step10:When the dark chocolate melts in water and the temperature drops to no residual temperature, take a part of it and put it into the mounting belt

11. 

    Step11:Draw the shape of Elk with chocolate sauce on the surface of biscuit

12. 

    Step12:Then dip the biscuit all around in the chocolate sauce. Finally dip it in the Nutcracker. Let the biscuit be evenly pasted with nutcracker. The chocolate can be eaten after solidification.