Pooh Biscuits

Pooh Biscuits

1. Weigh the raw materials with a kitchen scale. Note that egg yolks are more delicious. Whole egg liquid can also be made, as you like.

2. Put the butter in another bowl, add the powdered sugar in portions (you can sift the powdered sugar to make it more delicate), and start whipping.

3. Like this, continue whipping with powdered sugar.

4. Add the remaining butter and powdered sugar one after another and continue to beat.

5. Add egg yolks one after another, one at a time, and continue to beat.

6. It's getting smoother, stop whipping.

7. Sift the weighed low-gluten flour into the batter that has just been beaten, and use a spatula to see if it is evenly mixed.

8. Then knead it into a smooth dough.

9. Put it in a fresh-keeping bag and put it in the refrigerator for about half an hour. At this time, it can be 180 degrees with the hot oven.

10. When the time is up, take it out, roll it out, and press it into the desired pattern with an abrasive tool.

11. Put it into the oven, heat up and down, and bake at 180 degrees for 10 minutes.

12. It's baked, and it's crispy when cooled.

13. Give it to friends.

Tips:

Both whole egg liquid and egg yolk can be used for whipping, two for whole egg liquid, or for egg yolk, it is recommended to put one more in winter, that is, 2-3 egg yolks.