Milk cube biscuit

Ingredients: low-gluten flour 145g, milk powder 15g, egg 15g, 40g of milk, 35g of butter and 40g of powdered sugar (white sugar can be used if there is no sugar).

Baking: the middle layer of the oven is heated up and down, 180 degrees, about 12 minutes, and the surface is slightly golden yellow.

Production process:

1, 35g butter cut into small pieces, and then heated to melt into liquid state (or bitten by microwave oven, but be careful not to take too long).

2. Add 15g broken eggs into butter.

3. Continue to add 40 grams of milk.

4. Stir evenly with an egg beater to form a mixed solution.

5. Add 40g sugar powder and 15g milk powder into the mixed solution in the fourth step, and continue to stir evenly.

6. Pour 145g low-gluten flour into the mixture and knead it into smooth dough by hand.

rout biscuit

Raw materials:

240g butter, powdered sugar 150g, a little salt, 2 eggs, a few drops of lemon juice (optional), 420g low-gluten flour, and appropriate amount of American almonds.

Exercise:

1. After the butter softens at room temperature, add powdered sugar and mix a few drops of lemon juice evenly;

2. Add eggs and stir well;

3. Sieve in low-gluten flour and cut and mix evenly;

4. Spread baking paper on the baking tray, put the dough in a paper bag and squeeze out the shape of biscuits;

5. Gently press American almonds on the biscuits;

6. Preheat the oven 180 degrees, and bake in the middle of the oven for 25 minutes.

(If you don't add almonds, it is the original cookie. You can also add raisins. It doesn't matter. )

Besides, my quantity is two Chang Di ovens.