Remove the butter from the refrigerator, soften the butter and put it in a large bowl and beat it with an eggbeater for 1-2 minutes until the texture is smooth and even.
Add the vanilla seeds and mix well. Add 40g white sugar and 1g salt twice. Stir well with eggbeater for about 2 minutes.
Add the beaten egg liquid three times, each time to whipped the egg and the butter completely blended and then add it again, until it is completely mixed, the butter is fluffy creamy
Sifting into low-gluten flour
Use a rubber squeegee to mix the flour and butter evenly
Put it in a fresh-keeping bag and refrigerate for about 20 minutes. The refrigerated dough is placed on the oil paper.
Roll it into a cylinder by hand, then wrap it with oil paper and freeze for 1 hour.
After taking out the hard and hard dough in the freezer, brush the appropriate amount of protein on the surface of the cylinder with a brush.
Roll evenly on white sugar or yellow sugar
Use a knife to cut the dough into biscuits about 1cm thick, and gently warm it back.
180 ° C, placed in the preheated oven middle layer, the time is about 15 minutes, baked to the middle of the yellowish baking color
1, the quality of the butter determines the quality of the biscuits, so please choose a good quality butter. 2, personally think that the sugar used to make the outer layer of brown sugar is better. Yellow sugar I use Korean white snow. 3, sugar and egg liquid should be added to the butter and mix thoroughly. 4, first refrigerate the dough, in order to better plastic; finally to freeze for more than 30 minutes to make it into a hard dough, so that it is good to cut. 5, the diameter of the cylindrical dough is better at 3cm, should not be too large. Use a good knife when cutting 6. Roll the dough with a thick oil paper, which is easier to use than the cling film and the fresh-keeping bag.