1. After the butter is softened, add the powdered sugar and beat evenly with a whisk
2. Add the egg liquid in two batches, beating evenly each time, so that the egg liquid is completely absorbed, add vanilla powder and stir evenly
3. Sift in low flour, use a rubber spatula to cut and mix into dry flour-free dough
4. You can also knead the dough by hand
5. Put the dough on the chopping board and roll it into thin slices with a rolling pin. Use a tart mold to make a flower shape on the periphery. I use a bottle lid to make the mark in the middle. (Don’t break it) use a fork to fork some small holes in the middle, and use a spoon for the surrounding lace. Press out the lace
6. Preheat the oven to 170°, put it on the middle layer, bake for about 10 minutes, and the surface is ready to be colored
Tips:If there is no egg tart mold, you can also use ordinary flower-shaped molds.
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