1. The butter softens at room temperature.
2. Pour in powdered sugar and milk powder at once.
3. Beat with a whisk until the butter is white.
4. Add the egg yolks in 2-3 times (the egg yolks are beaten up in advance).
5. Beat thoroughly each time and then add the next time until fluffy.
6. Pour in the low flour and diced orange peel.
7. Mix well with a silicone spatula to form a dough (you can use your hands to form a dough).
8. Put the cling film pad into the U-shaped biscuit mold in the kitchen, roll the dough into a long strip and press it into the mold, press it flat, and freeze it in the refrigerator for 3 hours or more.
9. Take out the frozen biscuit sticks, tear off the cling film, buckle the biscuit mold upside down, and cut out a slice about 0.7cm thick with the knife against the side of the biscuit mold.
10. Arrange the biscuit pieces evenly in the heavy steel plate of the kitchen, leaving a certain space between each piece.
11.
Put it into the Dongling oven preheated at 130 degrees and bake for about 30 minutes.
12. After baking, the biscuits are light golden, very attractive.
Tips:I use low-temperature baking, so the time is a little longer. You can also adjust it according to your usual temperature and time of baking the biscuits.
