1. The ingredients are ready, cut the butter into small pieces and put it in the egg-beating bowl to soften at room temperature until it can be recessed with a gentle pressure with your fingers. Add powdered sugar and sugar to beat
2. Just send it until it turns white
3. Add the egg liquid in three times, mix well each time, then add and continue stirring
4. Pour in the low powder and stir with a mixing knife, and mix until there is no dry powder.
5. I use a 12-tooth piping nozzle, put it in the piping bag first
6. Put the dough into the piping bag
7. Squeeze it on the baking tray with an upright technique, exactly one plate,
8. Dip some jam with chopsticks in the middle.
9. Preheat the oven to 160 degrees, do not take it out immediately after 15 minutes of heating up and down, wait another 10 minutes in the oven before taking it out, so that the biscuits will be crisper.
10. It looks good.
Tips:1. The low powder must be sifted twice to ensure that there are no particles in it.
2. Be sure to watch it by the side when baking, so that you can adjust it when the color is too fast.
3. The biscuits must be sealed and stored after cooling to ensure the taste.
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