1. Prepare all the ingredients and sift the flour for later use.
2. The butter is softened at room temperature, don't need to be liquefied, just soften it, add powdered sugar and beat it evenly with a manual whisk, don't need to beat it.
3. Add the egg whites in 3 times and use a whisk to stir evenly each time. You don't need to beat them, just mix well.
4. After the egg whites are added, the butter egg white paste is a delicate paste that can be slightly fluid.
5. Add the sifted flour and stir evenly with a whisk or a rubber spatula. Don't over-stir it!
6. Put the batter into the piping bag, and open the front of the piping bag, so there is no need to install the piping mouth.
7. Squeeze long strips of batter on oil paper or release paper with wide intervals, because the batter will expand into oval flakes when heated.
8. Put it into the preheated oven, heat up and down at 160 degrees, the upper layer of the oven, about 15 minutes, the temperature of each oven is different, it is recommended to watch the last few minutes, generally the edge of the golden yellow can be out of the oven.
Tips:This small biscuit is very simple and has no additives. It is suitable for children to eat. It is thin and crunchy and suitable for coffee. Butter does not need to be beaten, and it is very simple.
