1. Butter cut into small pieces to soften at room temperature
2. Add 50g of powdered sugar. I don’t have powdered sugar anymore. I use granulated sugar instead. Butter beats slowly. It’s better than powdered sugar.
3. It is very important to whip the feather into a light shape. If the whip is not in place, it will directly affect the addition of eggs. It will cause the separation of egg and butter...
4. Add the egg yolks in two batches, each time they are fully integrated, and then the next time.
5. Sift the flour and milk powder, add the whipped butter and eggs, and mix without dry powder. Then put it into a clean fresh-keeping bag, make a dough cake of moderate thickness, and put it in the refrigerator. I think it's quicker to refrigerate the rod into a cake. Preheat the baking tray to 150 degrees
6. If there is a biscuit mold, use the mold to carve out the biscuits and put them in a baking tray lined with tin foil. Put it in the oven~ Heat up and down at 150 degrees, about 15 minutes, and the surface will turn yellow slightly.
Tips:It feels soft to the touch when it’s just out of the oven, so it’s fine to put more volume~
