1. Take the unsalted butter out of the refrigerator in advance and let it soften at room temperature until it becomes a hole immediately after a finger poke;
2. The softened butter is slightly broken up with an electric whisk;
3. Add the sifted powdered sugar to the butter;
4. Use a spatula to stir a few times, and then use an electric whisk at low speed until the butter is fluffy. If you do not use a spatula to stir directly, the powdered sugar is easy to splash everywhere;
5. Add the egg liquid in two batches, beat evenly with a whisk at low speed, and add it again after each addition until it is completely mixed, which can effectively prevent the separation of oil and water, that is, the situation where the butter and the egg liquid cannot be completely integrated;
6. Add the sifted low-gluten flour to the whipped butter;
7. Stir it with a spatula until there is no dry powder, and then press to form a dough;
8. Take half of the dough and place it on a large fresh-keeping bag, cover it with a large fresh-keeping bag, use a rolling pin to gently roll it into a dough of about 3 mm thick, and put it in the refrigerator for about half an hour. The remaining half of the dough is also rolled out in the same way and put in the refrigerator to freeze. The frozen dough has a certain degree of hardness, which is convenient for printing various shapes with molds;
9. The frozen dough is drawn from the refrigerator, and the biscuit shape is printed with a biscuit mold. The biscuit mold can be dipped in a little dry powder for easy demolding. Roll out the remaining side crust again, and continue to print the biscuit shape with the mold. If the crust is too soft, it can be frozen in the refrigerator until it is hard to operate;
10. Biscuit blanks of various shapes;
11. Place the prepared biscuit blanks in a baking tray lined with tin foil or tarp, leaving a little space before each biscuit;
12. Place the two baking trays with biscuit dough on the top and bottom of the oven respectively, select the air baking mode, the temperature is 170 degrees, and the time is 25 minutes. Pay attention to the color state of the surface of the biscuits about 5 minutes before they are baked. The biscuits turn golden brown on the edge and a little white in the middle to stop baking. After turning off the power, continue to simmer in the oven for 3 to 5 minutes before baking. The color of the biscuits will be more even, take out the baking tray and put the biscuits on the baking net to cool;
13. After the biscuits cool, use a toothpick to dip a little honey water on the biscuits, and sprinkle with rainbow candies to make the colored brown sugar stick to the honey water. Honey water is prepared with honey and cold boiled water, and the ratio of honey to boiled water is 2:1.
Tips:1. Before making the butter, it needs to be softened at room temperature, and the softened biscuits will be more crispy;
2. The baking time and temperature need to be adjusted according to the conditions of your own oven and the thickness of the biscuits. If there is no air roasting function, select the upper and lower fire roasting mode;
3. The baked biscuits should be sealed and stored in a glass box or jar.
