1. Prepare materials.
2. Cut the butter into small cubes and let it soften at room temperature.
3. Add salt and powdered sugar, and beat until fluffy with an electric whisk.
4. Add the egg liquid in two to three times, beating each time until it is combined, and then add it again.
5. Beat until it is delicate and smooth, the color becomes lighter, and the physique increases.
6. Sift in low-gluten flour with a mesh sieve.
7. Mix the flour and butter thoroughly with a rubber spatula.
8. Put it into a piping bag and squeeze out your favorite style on a non-stick baking pan. Preheat the oven at 170℃, and bake the middle layer for 20 minutes. (The biscuits will not become crispy until they cool down.)
Tips:1. If the eggs are taken out of the refrigerator, they need to be taken out in advance and warmed up. The egg liquid is too iced and put in the butter, which is prone to oil-water separation.
2. The baking pan is not non-sticky, so it needs to be lined with greased paper.
3. The surface of the biscuits is relatively dry. The piping bag should be strong, preferably cloth, which is easy to squeeze at one time.
4. Adjust the temperature and time according to your own oven.
