Peanut kernels Madeline

1. Mix lemon snacks with white sugar and crushed peanuts evenly, marinate for about 10 minutes, and it will be fragrant. (Lemon can be peeled off with a planer)

2. Add four eggs,

3. Use your hands to evenly mix and create small bubbles (an electric mixer is also acceptable)

4. Sift the low powder into the bowl

5. Continue stirring evenly,

6. Melt butter over low heat

7. Pour the batter along the edge of the basin and stir quickly, making sure to thoroughly mix the butter into the batter.

8. The well mixed batter will appear slightly thick.

9. Use a piping bag to pack the batter and squeeze it into the golden 12 cup non stick Japanese Madeline mold in the study kitchen (the mold does not require oil brushing or alcohol powder, making it easy to demold)

10. Place it in the middle and lower layers of the Dongling oven at 180 degrees Celsius for 25 minutes, preheat for 3 minutes before baking, and then put it in.

11. Madeline can explode without adding baking powder.

12. When it comes out of the oven, Madeline easily falls off the mold without worrying.

13. Finished product drawings