1. The cream cheese is softened in advance and then mixed until it is smooth and without particles
2. The butter is softened in advance, then add the cream cheese that has been stirred, and then use a spatula to mix evenly
3. Add powdered sugar and mix well. Remember, this biscuit does not need to be over-whipped
4. Add the whole egg liquid in two batches, mix it evenly once and then add it in the next time until it is evenly mixed
5. Sift in low-gluten flour, add salt, seaweed and pork floss, then stir until no particles are visible, knead into a dough
6. Make triangular cookies. Take half of the dough and place it on the greased paper, roll it into a cylindrical shape, press it into a triangular shape with a ruler and a spatula, then put it in the refrigerator and freeze it to harden, and finally cut into a triangular pie shape
7. Make long biscuits. Put the other half of the dough between two pieces of oiled paper, roll it into a 0.5cm sheet, then put it in the refrigerator and freeze it for a while, and finally cut it into west long strips
8. Put the biscuits in the preheated oven in advance, bake the long biscuits at 160°C for 10 minutes, and bake the triangular biscuits at 160°C for 15 minutes, and the baked surface will be golden (adjust according to the size and thickness of the biscuits)
