1. Prepare all materials
2. Mix powdered sugar, milk powder and all-purpose flour in a basin
3. Add butter to the mixed powder and knead the butter and powder evenly
4. Grasp the powders as shown in the picture, put them aside for later use
5. Mix the egg liquid, salt, and fresh milk in a bowl evenly
6. Add the mixed fresh milk and egg liquid to the previously pinched powder
7. Stir evenly with a silicone spatula until no liquid and white powder are visible
8. Grasp and knead into a ball with your hands, knead until the powder and liquid are fused
9. Wrap the dough in a fresh-keeping bag, place it on the chopping board, and relax for 10 minutes
10. Use a rolling pin to roll the dough into a 4mm thick rectangular slice, support it with a tray, and move it into the refrigerator for 30 minutes
11. When the dough pieces are refrigerated to firmness, take them out, cut them into strips with a width of about 8mm, and place them on the baking tray. At the same time, preheat the oven to 160°C. Move the baking tray into the middle of the oven and bake for 20 minutes. Deep, then use the remaining temperature of the oven for 3-5 minutes
Tips:This biscuit has less butter. The powder-oil mixing method is used to soften the butter slightly. It has a little hardness and is easy to blend with the classification. This biscuit has low water content and is dry. Be patient when kneading. Relaxation is convenient for subsequent Roll the dough, try to roll it out as smoothly as possible without cracks
