Simple and Delicious Alabang

Simple and Delicious Alabang

1. After the butter has softened, mix it with powdered sugar and eggs, and stir a little. Don't send it away. Then, pour in low-gluten flour and knead it into a dough

2. The kneaded dough is relatively dry. Because the water absorption of flour is inconsistent, you may need to adjust the amount of flour as appropriate to ensure that the kneaded dough can form a dough without being too wet. After kneading the dough, let it rest for half an hour

3. Put the loose dough on the chopping board and make a rectangular dough with a thickness of about 0.5cm. You can sprinkle some flour on the cutting board to prevent sticking when scribbling (in fact, it is not sticky if it is not sprinkled)

4. Put the loose dough on the chopping board and make a rectangular dough with a thickness of about 0.5cm. You can sprinkle some flour on the cutting board to prevent sticking when scribbling (in fact, it is not sticky if it is not sprinkled)

5. Pick up the two ends of a long strip with both hands, twist it a few times, and put it on the baking pan covered with tin foil (you can put it directly on the baking pan, don’t oil the baking pan)

6. Brush a layer of whole egg liquid on the prepared strips and bake them in the oven. Middle level, 180 degrees, about 25 minutes. Bake until the surface is golden brown