1. Cut the butter into pieces and soften the solids. Until the butter can be touched to the bottom with a mobile phone, it can be softened at room temperature. You cannot use a microwave oven to soften it.
2. Pour salt and icing sugar into the softened butter. The icing can be replaced with powdered sugar, and the net content remains unchanged.
3. Use an electric whisk to whit it. I use the first gear.
4. Pour a whole egg into it and mix it evenly with a manual egg beater
5. Sift in the low-gluten flour and pour it in, stir evenly with a spatula
6. Press it into a dough with your hands. As the weather gets hot, the butter is easy to melt away. In order to make a model later, I use a rolling stick to flatten it out in advance.
7. Wrap the dough in plastic wrap or a plastic bag and put it in the refrigerator for one hour.
8. Preheat the oven before making the biscuit model, and then immediately start making the biscuit model
9. After taking it out of the refrigerator, use a rolling pin to roll into a uniform cake with the thickness of two one-yuan coins, and press the mold out of the pattern
10. Put the biscuits in the oven at 170 degrees for ten minutes. When the time is approaching, keep an eye on the oven. Sometimes due to uneven heating, some biscuits will be prepared first and taken out in advance, otherwise they will be battered!
11. Go ahead!
Tips:The weather is hot and the butter is easy to melt. I divided the dough into several pieces and wrapped them in plastic wrap and put them in the refrigerator. Otherwise, the dough in the back would melt away without making two biscuit shapes!
