1. The butter is softened, and the caster sugar is added to the butter
2. Whipped evenly
3. Add condensed milk
4. Whisk on low speed until fully integrated
5. Sift in low-gluten flour
6. Mixed into a loose state
7. Put on gloves and knead the loose flour into a ball
8. Spread a layer of oiled paper on the biscuit mold, then fill in the dough, press it neatly, and freeze it in the refrigerator for about 1 hour to harden the dough
9. Take out the frozen dough, unmold, and cut into 5mm thick dough slices, and cut them as thin as possible!
10. Fire up and down at 180 degrees in the middle level for about 15 to 18 minutes
11. Or roll the dough flat and press out the shape with a mold
12. Arrange into the baking tray, and heat the middle layer up and down at 170 degrees for about 15 minutes
Tips:Pay attention to the degree of coloring to increase or decrease the baking time appropriately
