Material: low-gluten flour 190g fine sugar 20g salt 2g? 5 grams of aluminum-free baking powder? 60 grams of butter, 30 grams of eggs and 55 to 65 grams of milk? 40 grams of chocolate biscuits.

Exercise:

1. Add the low flour, baking powder, powdered sugar and salt into the bowl and mix well. Add butter and knead into fine sand.

2. Then add milk and egg liquid (10g can be reserved depending on the state), stir well, and add chocolate chip cookies to mix into dough.

3. Sprinkle some flour on the kneading mat, remove the anti-sticking agent, and move the dough to the kneading mat. First, pat it flat and divide it into two parts, and then overlap the two parts. Repeat three times.

4. Roll out the dough with a thickness of about 1.5 ~ 2 cm, and press it into round pieces with a mold or a cup.

* Can also be cut into small squares or triangles. The scraps are mixed together and rolled into tablets until they are used up.

5. Put it on the surface of the baking tray and brush the egg yolk liquid, and put it in the middle layer of the preheated oven. 180 bake for about 20 minutes. Colour it gold and take it out.

* The baking temperature and time should be flexibly adjusted according to the temperature difference of the oven. The baking temperature here has just been heated and the color is even.

Tips:

1. Butter is cut into small pieces without softening and mixed with flour, so it is easier to knead into fine sand.

2. 10g liquid, reserved and added according to the state. After adding the liquid, it can be stirred evenly to avoid excessive kneading and prevent the tendons from affecting fluffy.

3. The baking temperature and time should be flexibly adjusted according to the temperature difference in the oven. Follow-up observation to prevent excessive coloring can be covered with tin foil in time.