1. Weigh the basic ingredients and set aside, soften the butter in advance, and put the eggs to warm up in advance.
2. The butter is softened, beat with a whisk, add icing sugar, mix well by hand, and then beat at low speed to medium speed until the volume becomes white.
3. Add the whole egg liquid in small portions, stir and blend completely, and then add it a second time. Beat the butter until the volume becomes larger. Don't beat it too much. Avoid excessive expansion during the baking process, resulting in pores.
4. Sift in all-purpose flour and vanilla extract, stir evenly with a spatula.
5. Knead the dough with your hands. Relax for a few minutes.
6. Sprinkle a little high-gluten flour on the chopping board with a rolling pin of the desired thickness, put it on greased paper, and put it in the refrigerator for 1 hour, if the time is limited. Can be frozen in the frozen layer for 20 minutes
7. Take out and press out the shape with a model.
8. Place the plate, preheat the oven 180 degrees in advance, turn 170 degrees, and heat the middle layer up and down for 12 to 15 minutes. You can just see the surroundings slightly colored.
Tips:1. Use all-purpose flour. After being refrigerated for a period of time, the flour absorbs water well, and the baked biscuits have small bubbles.
2. Beat the butter until the volume becomes larger, don't beat it too much. Avoid excessive expansion during the baking process, resulting in pores.
3. If there is no all-gluten flour, it can be prepared according to 1:2 of high-gluten flour and low-gluten flour.
4. Salted or unsalted butter can be used. I personally think that salted butter is better for making biscuits. The saltiness just neutralizes the sweetness of sugar. It tastes sweet but not greasy.
