1. 10 grams of freeze-dried corn kernels are beaten into powder with a food processor, and 8 grams of corn flour are taken after sieving;
2. First cut the butter into small pieces and soften at room temperature. After the butter is softened, add powdered sugar and salt. (In order to save time, I will make the egg shell and the butter of the baby chicken together, so the powdered sugar and salt are also double, and you can also send them separately!);
3. Soften the butter at room temperature, add powdered sugar and salt, and beat with an electric whisk until fluffy. Divide evenly into 2 portions, leave one portion in the mixing bowl, and take out the other portion for later use;
4. Let's make the eggshell part first: take 10 grams of egg white, pour it into the mixing bowl, and mix well with the butter left in the bowl before;
5. After mixing well, sift the low-gluten flour and milk powder into the basin and mix well;
6. After mixing is almost done, knead the dough with your hands;
7. Then we start to make chicken baby dough: take 10 grams of whole egg liquid, pour it into a mixing bowl, and mix well with the butter that was taken out before;
8. After stirring evenly, sift the corn flour into the basin and stir evenly;
9. After mixing well, sift the low-gluten flour into the basin and mix well;
10. After mixing is almost done, knead the dough with your hands;
11. Put the kneaded dough in a fresh-keeping bag and roll it out, then put the dough in the refrigerator for 30 minutes (1 hour in summer);
12. Take the dough out of the refrigerator, roll it into a 0.3cm sheet, and use a chicken baby mold to draw a beautiful pattern. Roll out the remaining corner dough again, and engrave it until it is used up;
13. Take the dough out of the refrigerator, roll it into a 0.3cm sheet, and use an eggshell mold to draw a beautiful pattern. Roll out the remaining corner dough again and mold it until it is used up!
14. Preheat the oven at 160°C for 10 minutes;
15. Put the carved eggshells and baby chicken noodles together on greased paper;
16. Put the baking tray in the oven, and bake the middle layer at 160 degrees for 10-15 minutes (depending on the specific situation of your own oven);
17. After baking for 15 minutes, let cool, prepare a chocolate pen or food coloring pen, and draw the baby chicken's eyes, mouth and chicken feet!
18. Store the biscuits in an airtight box!
Tips:The rolled dough must be refrigerated, otherwise it is extremely soft and difficult to mold!
