1. Prepare materials according to the formula table.
2. To soften the butter in advance, add powdered sugar and salt to mix with a spatula.
3. Whisk at medium speed with an electric whisk until the color turns white and the volume becomes larger. Add egg liquid in portions and beat evenly.
4. Please see the picture for dough allocation and dosage. Sift in the toner, white shark cake powder, and almond powder separately.
5. Wrap the dough in a fresh-keeping bag and put it in the refrigerator to chill and relax for 20 minutes.
6. Roll out square pieces of 8cm long and 1cm thick.
7. The cutting size and combination of the dough are as shown in the figure. The leaves are finished. Wrap a plastic wrap and gently compress it to avoid looseness after baking. Put it in the refrigerator and freeze for 15-20 minutes until it becomes hard.
8. Take it out and put it upside down, put it on a tree pole (the cocoa dough is at room temperature), compact and fix it, then shape it slightly, wrap it and freeze it for more than 30 minutes.
9. Slice, 0.7-0.8cm in thickness, carefully and slowly.
10. Put it in a baking tray, put it into the oven at 140 degrees, 35-40 minutes, bake at low temperature to avoid coloring
Tips:1. The butter must be softened in advance.
2. Add egg liquid in batches to avoid separation of oil and water.
3. Look carefully at the legend, Mai Mai worked hard to draw in order to understand the production process more intuitively.
4. The baking temperature is adjusted appropriately according to your own oven.
5. It must be compacted, otherwise it will easily fall apart.
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