2, butter is softened at room temperature, whipped with a whisk to smooth
3, add fine sugar, sugar powder and send smooth again, send until the butter color becomes lighter, the volume becomes larger, and the smooth texture is formed
4, add the broken egg liquid in three times, each time you want to hit the fusion and then add the next egg liquid, this time the butter volume is fluffy, the color is white like a creamy cream
5, sift into low-gluten flour, use a squeegee to mix flour and butter, pick up from the bottom, stir, do not stir in circles, avoid flour gluten
6. Fill the cookie dough into the crepe bag, spread the oil on the baking tray, and squeeze the cookie on the baking tray.
7. The oven is preheated for 170 minutes at 170 degrees, and the middle layer of the oven is baked for 15-18 minutes. The specific baking temperature and time can be adjusted according to the temper of the oven. When baking, try not to walk away.
Low-gluten flour is used in Zhongcang biscuit powder