55 grams of low-gluten flour

55 grams of high gluten flour.

20g mustard powder and 70g butter.

60 grams of powdered sugar

30 grams of eggs

2 grams of baking powder

Soda powder 2 grams

Recipe practice:

1. Weigh all raw materials for later use.

2. Leave the butter at room temperature until it is soft, beat it with sugar until soft and white, add the egg mixture and stir well.

3. Sieve the low-gluten flour, high-gluten flour, baking soda powder and baking powder, add them and mix well.

4. Finally add mustard powder.

Mixed dough

6. Put the dough on a non-stick cloth, roll it with a rolling pin to a thickness of 0,5 cm, and freeze it in the refrigerator 15min.

7. Take out the dough, press it into a pear shape with a mold, put it in a baking tray and bake it in the oven.

8. The upper and lower fires are at 150 degrees, and the baking time is about 10 minutes. After baking, take it out and let it cool.