1. All materials are available (I didn’t put any accessories here, it tastes better if I put them)
2. Softened butter, low powder, yeast, edible salt, powdered milk, powdered milk, soda powder, and water, mixed into a dough (if you add auxiliary materials, put the auxiliary materials in) knead into a smooth dough
3. The kneaded dough is fermented in a 35° fermentation tank for 30 minutes until the dough reaches a light fermentation.
4. Roll into a rectangle. Fold one end from the third to the middle, and the other end from the third to the middle to complete the first three-fold.
5. Place it closed down. Roll it out into a rectangle, then fold it in threes, and roll it out again. Repeatedly fold, a total of 3 times of three folds.
6. Roll out the three-folded dough into a 1-2mm thick sheet, and use a mold to press out your favorite patterns on the dough. I just cut it directly on the knife~
7. Brush the surface with corn oil. Preheat the oven, upper heat 150°, lower heat 180°, bake for 20min
Tips:35g of water, not excessive, otherwise the flour will become gluten\nThe butter must be fully softened, because the cookie dough is inherently dry, and only fully softened can the dough be made good
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