200 grams of low-gluten flour

Eggs [Figure] Eggs are a similar food.

Butter [Figure] Butter 130g

90 grams of fine sugar

Milk [Figure] Milk is a proper amount of food.

Recipe practice:

Schematic diagram of biscuit making 1 1. Weigh the required ingredients.

Cookie illustration 22. Prepare an oil-free and water-free basin, pour in butter and fine sugar, and stir gently with a stirring knife first, so as not to spill sugar when beating with an egg beater.

Cookie illustration 33. Beat the biscuits loosely with a electric egg beater.

Cookie illustration 44. Pour in the broken eggs and beat them with an eggbeater until fluffy.

Cookie illustration 55. Sift the flour into the basin for three times and stir with a stirring knife.

Cookies are illustrated. 66. It's hard to stir. As long as you pour a little milk and stir it, you will feel no resistance.

Cookie illustration 77. Put the stirred batter into a flower bag.

Description of biscuit practice 88. Spread tin foil on the baking tray and you can squeeze in the patterned batter.

Cookie making illustration 99. Bake in a preheated oven at 180℃ for 20 minutes.

Cookie icon 10 10. Time is up, let's cool down.

Cookies are illustrated in111. Put them in a sealed jar to avoid moisture.