The excerpt of "Baked Desserts Can't Stop" is like a trial. You can buy the book yourself at the bookstore. 1 Mix low-gluten flour and baking soda. 2 Eggs are taken out of the refrigerator in advance. 3 Preheat the oven 10 minutes before the cookies are baked. 180 ° C, middle layer, fire up and down, about 20 minutes.
1 Eggs are added to vegetable oil and white sugar.
2 Stir for two minutes with an electric egg beater. (After stirring, air will be mixed in the egg mixture, so that the biscuits produced will be easier to swell.)
3 Pour the sifted flour.
4 Mix well.
5 Take a moon cake mold, sprinkle the flour in the mold and pour it out.
6 Divide the dough into a small dose of about 23 grams and put it into the moon cake mold.
7 On the baking sheet, press out the shape. After the other is done in order, and the discharge is neat, put it in the middle layer of the preheated oven and bake for about 20 minutes.
1 This cookie does not need to be used hard. 2 The moon cake mold used here is about 50 grams in size. 3 Do not thicken the biscuits, otherwise it will not be easy to roast.