1. Sieve the low-gluten flour with a mesh and set aside
2. Beat the softened butter with an electric whisk at low speed
3. Add powdered sugar and fine salt and stir evenly with an electric whisk at low speed.
4. Add the milk in 3 times, whipping evenly at medium speed each time, then add the next time.
5. When the butter is 1 times larger in volume and the color turns pale yellow, add the sieved powder.
6. Then add chives
7. Stir it with a rubber spatula until you can't see the flour. Be careful not to over-mix.
8. Put the piping bag on the piping mouth, put the piping bag into a tall cup, and put the biscuit batter. Use a scraper to push the batter toward the flower mouth.
9. Put a silicone baking mat on the baking tray, hold the piping bag in your left hand, squeeze it with your right hand, and squeeze out the round cookies in a clockwise direction. Keep a certain distance between the squeezed cookies, because the cookies will swell during baking.
10. Preheat the oven at 175°C, set the upper and lower fire at 175°C, put the middle layer on the baking tray, and bake for 20 minutes.
11. The freshly baked biscuits are soft, and they will become crispy if they are moved to the baking net to cool down.
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