1. Prepare the ingredients and soften the butter at room temperature.
2. Put sugar and butter together.
3. Stir until mashed and the butter is slightly whitish.
4. Add egg whites.
5. Stir well.
6. Add low-gluten flour.
7. Knead into a dry powder-free dough.
8. Roll the dough into long strips and cut into the size you like.
9. Rub rounds and place them in a baking tray lined with greased paper.
10. Draw a spiral transfer pattern with chocolate cream.
11. Prepare them one by one, put them in the middle of the oven, preheat them 10 minutes in advance on the upper heat 170/lower 140, and bake them for about 18 minutes.
12. Let cool at room temperature after baking.
13. Finished picture.
14. Transfer small points.
15. Finished picture.
Tips:A very simple snack, just follow the steps to make it. Baking Xiaobai can't be troublesome~
