1. Prepare the required materials.
2. After the butter has softened at room temperature, use an electric whisk to disperse and add fine sugar.
3. Use an electric whisk to beat until feathery, then add whole egg liquid in portions and beat evenly.
4. Sift in low-gluten flour and stir evenly with a spatula.
5. Knead it by hand, cover it with plastic wrap and move it into the refrigerator to chill and relax for 30 minutes.
6. After relaxing, divide into 4 equal pieces of dough.
7. Add red and green pigment to 2 of the dough and knead evenly.
8. Take about 5g of dough of each color.
9. Knead the obtained small dough into equal-length strips.
10. 2 Long strips are joined together and twisted into a long strip.
11. Bend one end of the strip with the colors in 2 into the shape of a crutch.
12. The rest of the dough is operated according to the above steps, and it is shaped and placed in a baking tray lined with greased paper.
13. Preheat the LO-30T oven up and down at 150°C for 10 minutes, put the baking pan in the middle of the oven and bake at 150°C for 15 minutes.
14. The Christmas cane biscuits are ready to be eaten when they cool down!
Tips:The dough must be refrigerated and relaxed after kneading.
