1. Prepare the required ingredients, sift all the milk powder and low powdered sugar powder for later use
2. Soak the eggs in warm water for ten minutes
3. The butter is sliced and softened. Add one third of the powdered sugar to the softened butter and beat with an electric whisk
4. After the icing sugar and butter added for the first time are fully blended, drop a few drops of Baileys liqueur
5. Add the remaining half of the powdered sugar and beat evenly
6. Add powdered sugar for the last time and beat it evenly
7. Beat the eggs soaked in warm water in a bowl, and stir evenly with a manual whisk
8. Add one-third of the egg liquid to the butter for the first time, and beat at low speed until the egg liquid and butter are completely fused
9. Then add one-half of the remaining egg liquid to beat
10. Beat the egg and butter until they are fully fused
11. Scrape all the butter on the sides of the basin to the middle, add the remaining egg liquid, and carry out the final beating
12. Beat until the butter swells up, and the butter on the side of the basin looks like feathers.
13. Add sifted milk powder
14. Then add the sifted low powder
15. Stir evenly with a spatula until there is no dry powder
16. Spread oil paper in the baking pan
17. Divide the dough into 10 grams, knead it into small balls, (preheat the oven at this time) neatly place it in the baking tray, and then press a small nest with your thumb
18. Preheating at 150 degrees for 10 minutes
19. Homemade mango jam in a piping bag
20. Squeeze the mango sauce into the dough nest
21. Bake the mammoth at 150°C for 18 minutes
22. End of baking
Tips:Now the temperature is low, and the butter is not easy to pass. I am chasing the sun today. If it is made in summer, you can add 20g of low powder. In winter, you can use the amount in the recipe. I just took out the egg from the refrigerator, so soak it in warm water and use it again to prevent the temperature from being low, causing the butter to separate from oil and water. Baileys liqueur can be omitted, adding the flavor of the biscuits. Regarding the jam, I use the jam made by myself, which is thick. If your jam is not strong enough, boil it dry and then use the temperature in the recipe. Temperature, please adjust the temperature and time according to your own oven
