Shortbread Cookies
1.
Take out the butter and set aside, either hard or soft.
2.
Add powdered sugar and an egg, stir a few times with an electric whisk, and mix well. No need to beat or worry about beating too much.
3.
Melt the liquid with water to make it more delicate. It won't take a minute, and it will fuse quickly. While heating it, stir it with a spatula to make it evenly heated.
4.
Add condensed milk.
5.
Mix well with a spatula.
6.
Mix low powder, baking powder, starch, and add to the liquid.
7.
Slightly mix well with a spatula, then knead into a ball with your hands, cover with plastic wrap and wake up for 20 minutes.
8.
After 20 minutes, rub into long strips and cut into small pieces.
9.
Roll it round and put it in the baking pan. Mine is a non-stick baking pan. Put it in directly. The ordinary baking pan should be covered with a layer of greaseproof paper or oil cloth to prevent sticking.
10.
The blast stove oven is preheated by 180 degrees and then put into the oven.
11.
Bake at 160°C for about 8 minutes, depending on the size of the biscuit, increase or decrease the time appropriately.
12.
Take it out and let the temperature of the baking pan cool down. Take it off gently, and the bottom is smooth and beautiful.
Tips:
My oven is a wind oven, which can be baked in multiple layers. The temperature of the ordinary oven is set to 180 degrees, and the time is about 10 minutes. It needs to be baked layer by layer.
