[My baking record book] Baking newcomer ~~~
Prepare... Cut the butter into small pieces and soften at room temperature. Low-gluten flour, sieved for use.
Soften the butter and beat it with a whisk.
Add the powdered sugar and make the color lighter and the volume becomes larger and feathery.
The egg liquid was added in 3 portions, and the stirring was performed once every time. A few drops of vanilla extract and mix well.
Add the sieved flour + milk powder and mix evenly with a spatula until there is no dry powder.
Form the dough and wrap the plastic wrap. Put it in the refrigerator for 40 minutes.
Remove the dough, place the oil paper under the dough, cover it with plastic wrap, use a rolling pin to form a 4mm thick dough piece, and use the biscuit mold to press out the bear shape.
Place the pressed bear biscuits in the baking tray, place the almonds in the middle of the arms, bend the two arms and hold the almonds, poke the eyes and mouth.
Put in a preheated oven, middle layer, upper and lower tubes 160 degrees for 13 minutes.