1. Ingredients: whipped cream 125g, 250g of low-gluten flour, 80g of fine sugar, a little salt, one egg, less than one teaspoon of low-sugar chocolate powder, and one piece of Liu Ding white crumbs.

2. First, use a fork or blender to synthesize millet granules from wheat flour, sugar, whipped cream and salt, then add eggs and gradually gather them with your fingertips.

3. Divide into two pieces, add Liu Ding peel and cocoa powder respectively, knead well, and refrigerate for at least one hour.

4. Take off the powdered olive flat and press it out with a solid model. Heat in 180 degree electric oven for 15 minutes and stew for 5- 10 minutes until the biscuits are hard and crisp.