1. Weigh all the ingredients, sift the flour, and chop the black currant! Must be chopped! Otherwise it will be like below me
2. The butter is softened at room temperature, add corn oil, and beat evenly with a whisk, no need to beat
3. Pour the milk and mix well
4. Pour in powdered sugar and mix well
5. Pour in the milk powder and mix well
6. Sift in the flour, pour in the black currant
7. Just stir evenly, do not stir in circular motions to avoid tendons
8. Put a piece of plastic wrap in the mold and pour in the mixed batter
9. Flatten, wrap in cling film, and freeze for more than an hour (if there is no mold, you can just make it into a rectangle by hand)
10. After freezing hard, take out and cut about 0.6cm thick slices, put them on the baking tray (please ignore what I made, it is so ugly and so ugly), put in the preheated oven, middle level, upper and lower fire, 165 degrees, about 20 minutes (Adjust according to your own oven), check it out in the last few minutes, so as not to paint too dark
11. Super crispy! My color is a bit darker, it feels very retro (in self-comforting)
Tips:1. Corn oil that likes buttery taste can be replaced with butter directly, and the buttery taste will be very strong.
2. The dried black currants must be chopped!
