1. 60 grams of butter, 45 grams of powdered sugar, 15 grams of eggs, 125 grams of low powder, 1 gram of baking powder.
2. Add the softened butter to powdered sugar and beat with an electric whisk until fluffy and white.
3. Add egg liquid to the butter and mix well.
4. Sift in low powder.
5. Scrape it with a spatula until it is slightly uniform, knead it into a ball with your hands, and place the plastic wrap in the refrigerator to relax for more than 30 minutes.
6. Roll the loose dough into a dough sheet about 2.5mm thick, and press out the shape with a mold.
7. Carefully move the biscuits into the baking tray, select the normal baking mode of the Fangtai oven, set it to 140°C, put it in the middle of the oven, and bake for 30 minutes. Baked biscuits are relatively soft and will become crispy when placed on a drying rack to cool.
8. carry out.
