1. First mix the low-gluten flour, cornstarch, milk powder and baking soda powder.
2. Stir the cream cheese with hot water at about 60° until smooth.
3. Add Kraft cheese powder and mix well.
4. After the butter is softened, add powdered sugar, mix the powdered sugar and butter first, and then use a whisk until the color becomes lighter. It does not need to be feathered.
5. Add the whole egg liquid in portions and mix well.
6. Add the cheese from step 3 to the butter.
7. Stir evenly with a spatula, some small particles are okay.
8. Sift into the powder.
9. Use a spatula to mix well into dough.
10. Take an appropriate amount of biscuit dough, wrap it with plastic wrap, and arrange it into a square shape. Put it in the refrigerator and freeze for 30 minutes.
11. Cut the frozen biscuits into slices about 5mm thick. Preheat the oven to 170° on top and 160° on bottom.
12. Place them in the baking tray at intervals. Put it in the preheated oven, middle level, and bake for about 10 minutes.
13. Take out and cool on the grill.
14. Finished product.
Tips:Butter does not need to be fluffy. The color can be slightly lighter.
Please adjust the baking time and temperature according to your own oven.
