1. Measure all the powder materials and mix in the basin
2. Add milk and butter and mix well
3. Add white sesame seeds and stir well
4. Wrap the dough into a smooth dough with plastic wrap and relax for 20 minutes
5. Sprinkle dry powder to prevent sticking, and roll the dough into a thin and even dough sheet with a thickness of 2-3 mm
6. Measure the size with a ruler and divide the dough evenly with a sharp knife
7. Divide into long and narrow strips of uniform width
8. Then divide each noodle into evenly-sized noodles, and place them on a baking tray lined with greased paper.
9. Relax for 10 minutes and poke small holes evenly on the surface of the biscuit with a fork. Preheat the oven at 175 degrees, place the upper layer on the baking tray, and bake on the top and bottom for about 18 minutes
10. Freshly baked biscuits are slightly softer in heart, and will become crispy after cooling. Sealed and stored, moisture-proof
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. The thinner the raw biscuit embryo is, the more crisp it is.
3. Soda biscuits are thin slices of food, and they are placed on the upper layer during the baking process.
4. Re-knead the leftovers and roll out the desired biscuit shape.
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