1. Prepare the materials and miss the egg liquid;
2. Soften the butter at room temperature, add water mussels and brown sugar;
3. Beat until fully integrated and the butter is fluffy; add the egg mixture in 3 times, and then add the next time after whipping evenly;
4. Until the butter and egg liquid are completely fused;
5. Sift in flour, baking powder, and pure bran;
6. Use a spatula to mix well by pressing, and grab the dough with your hands;
7. Put the dough in a fresh-keeping bag and put it in the refrigerator for about 30 minutes;
8. Take out the dough from the refrigerator, use a rolling pin to roll out the dough with a fresh-keeping bag, the thickness is about half a centimeter; use a biscuit mold to press out the traces;
9. Put the pressed dough into the baking tray, pierce the eyes with a fork to avoid bulging during baking, and put it in the oven after 10 minutes;
10. Put the baking tray into the preheated oven; adopt the biscuit/tart mode, set the upper heat temperature to 150 degrees, and the lower heat temperature to 160 degrees, and bake for 10 minutes;
11. At that time, take out the baking tray and keep the biscuits on the tray and let cool
Tips:1. It is best to use room temperature for eggs, which is basically the same as the temperature of butter after whipping, to avoid separation of water and oil;
2. After the biscuits are pressed, it is best to stand still for 10 minutes before putting them in the oven;
3. The baked biscuits must be kept by the side of the oven, and when the edges are slightly colored, they must be taken out immediately;
4. The hard lumps in the brown sugar should be crushed in advance;
