1. Stir the softened butter well.
2. Add powdered sugar in portions.
3. Add condensed milk.
4. Stir it evenly without adding it once.
5. Sift in low powder.
6. Add egg whites in portions and mix well.
7. To make a plain dough, take about 20 of the plain dough and add an appropriate amount of cocoa powder to make a cocoa dough.
8. The plain dough is divided into 15.5 g/piece, 9 pieces in total, and rounded.
9. Divide the remaining plain dough into 18 portions and knead into long strips.
10. Knead the round dough into a drop shape, stick 2 long strips on the left and right sides as lamb’s ears. Roll the cocoa dough into small balls to decorate the top.
11. In the middle of the oven, 170 degrees, hot air for about 20 minutes. Cover the baking tray after coloring.
Tips:1. In order to prevent the lamb’s ears from falling, brush a little egg white when pasting
2. Watch the oven in the last few minutes to prevent the color from being too dark.
