1. The first step is to put the butter and sugar together and use a whisk to beat them until they are slightly whitish. The butter needs to be softened at room temperature, and you can poke it in with a hand. It is soft and soft. If the butter is very hard, cut the butter into very small pieces, and then melt it slightly in warm water. But don't turn into liquid. A small amount of liquid is fine, because the low temperature in the whole block of butter will mix the liquid.
2. The second step is to add milk before adding the salad oil! Then continue to stir with a whisk. If the whisk is loose, you can use a silicone knife to scrape the residue on the wall of the basin and gather it together.
3. Add the salad oil in the third step. You can add it in batches. After adding the salad oil, continue to stir until it is smooth and smooth.
4. The fourth step is to add the flour. At this time, there is no need for a whisk. Use a silicone knife to stir, turning from bottom to top, and stir in the flour until it is fine and without particles.
5. Squeeze it out with a flower mouth. Put it in the oven, heat 160, lower heat 120, put on the middle layer for 15-20 minutes. If you can’t control the upper and lower fires, it can be used as a reference only according to the specific situation of your own oven. Always check.
Tips:The piping mouth should be about one centimeter away from the baking tray, squeeze out a little and then turn to extrude the shape, not too close, so that the biscuits will easily become very flat and the pattern will not look good.
The water content of this formula is a bit high, and the batter will be easier to squeeze. If it is difficult to squeeze out, it is usually because the butter has not softened in place, or the weather is too cold. It can be extruded several times in small amounts.
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