Less sugar, less oil, small mouth, you can also add sesame
Soften the butter and pour in the beaten egg liquid (leave some for use, use in step 7)
Pour the powdered sugar, mix the butter with the egg liquid and the white sugar with a spoon, then add the low-powder mixture.
And into the dough, let stand for 30 minutes to relax
Long skin with a thickness of about 5mm
Cut the dough with a knife, the width is also about 5mm
Screw the cut strip into a spiral
Brush a layer of egg liquid on the noodles and bake in a preheated oven. Middle layer, 180 degrees, about 20 minutes, baked to the surface of golden yellow
1. Because this dough does not use water, all the egg liquid is used to make the dough, so it will be more sticky when knead the dough. Coupled with the different water absorption of the different types of flour, the softness of the dough may be different. You need to adjust the amount of flour at your own discretion to make the dough a dry, less soft dough. If the dough is too soft, the cut will not be so beautiful. 2, the sugar powder in the formula, do not use fine sugar instead, otherwise the biscuits are not easy to maintain shape when baked. If you don't have powdered sugar, it can be used to grind fine sugar into a powder with a food processor. 3, do not apply oil to the baking tray, otherwise the biscuits are not sticky, it may be deformed when grilled, not so straight. 4. If you like to eat less hard biscuit strips, you can add 10G butter.