1. Cut the cream cheese and butter into small pieces and soften them in advance;
2. Beat the softened cream cheese and butter with an electric whisk
3. Add fine sugar and continue to beat with an electric whisk
4. First beat in 1 egg and beat well, then add another egg and beat well
5. Sift in low-gluten flour, mix well with a spatula until no dry powder can be seen
6. Put the right amount of biscuit paste into the piping bag in batches, and squeeze out the biscuit sticks on the baking grease paper. The gap does not need to be too large; the oven is preheated at 180 degrees and bake for about 5 minutes! The surface and edges of the biscuits can be evenly colored~ the temperature of each oven is different, so it is recommended to keep an eye on the first plate! Avoid baking...
Tips:The weight of this recipe is really quite a lot, and the process of squeezing the flowers is really tiring, but at the end, looking at the biscuit sticks piled into small mountains, I still feel a sense of accomplishment :)
Of course, you can also directly group into a small ball or your favorite shape, which saves time and effort~
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