Milk Biscuits

Milk Biscuits

1. All the ingredients are weighed for later use, the butter is thawed at room temperature, and the milk powder and low-gluten flour are mixed well.

2. Beat the sugar and butter together evenly.

3. Add egg liquid in portions, adding a little each time, then beat well, pour in the next time, and repeat until all the egg liquid is poured in.

4. The beaten butter and egg liquid are feathered even if they are finished.

5. Sift the flour into the whipped butter.

6. Squeeze it into a ball with your hands and put it in the refrigerator for a while.

7. Take it out, cover it with plastic wrap, and roll it into a 2 cm thick sheet with a rolling pin.

8. Remove the plastic wrap and press out the shape with a biscuit mold.

9. Preheat the oven for 5 minutes, put the biscuits in, change to 150 degrees and bake for 10 minutes, take out the baking tray and let cool.

10. After letting cool, the dregs will be crisp after breaking open.

11. Sealed and stored, it is convenient to eat and take.

Tips:

The baked biscuits are soft when they come out of the oven. Just let them cool for a while and shake the baking pan to pour them out.