300 grams of butter

Sugar powder 140g

Eggs 1

20 grams of milk

340 grams of low-gluten flour

-Steps-

1. Prepare materials according to the drawing: A. Metal plate: butter B. Bowl: low-gluten flour C. Bowl: powdered sugar D. Bowl: eggs E. Bowl: milk.

2. Heat butter with boiling water. When one-third of the butter melts, put it in an egg beater, add powdered sugar and stir loosely.

3. Add the eggs into the butter in batches and stir well.

4. Add milk and mix.

5. Sift in the low-gluten flour and stir it into a thick batter.

6. Put the piping mouth into the piping bag and cut off the small mouth. Put the paper bag on a clean cup and add the batter. The batter is about one-third of the whole piping bag, which is more convenient and the piping bag is not easy to break. Preheat the oven 170 degrees, fire up and down.

7. Squeeze the biscuits on the baking tray with oiled paper, and keep the biscuits about the same size and thickness to avoid uneven heating.

8. Go into the oven. 170 degrees, 14 points, upper and lower fire, intermediate.

-Hint-

Melting one-third of the butter heat preservation water can make the butter easier to send, and the butter will not splash when it is whipped.