2. Add the sieved powdered sugar to the softened butter.
3. Beat well with an egg beater.
4. Add the whole egg liquid several times and beat well.
5. Finally, add the sieved low-gluten flour and mix well.
6. Knead into dough, wrap it in plastic wrap and put it in the refrigerator for half an hour.
7. Take out the refrigerated dough, sprinkle flour on the kneading mat, roll the dough into a dough sheet of about 4 mm, and press the pattern on the dough sheet with a biscuit mold.
8. Put it on the baking tray with a tarpaulin.
9. Put it in a preheated oven, with a fire of 165 degrees, 160 degrees, and 10 minutes. After the cookies are baked, take them out, cool them and seal them.
Ingredients: high gluten flour 200 g milk powder 20 g sugar powder 65 g butter 16 g baking soda 2.5ML eggs 15 g milk 70 g vegetable oil 16 g.
Recipe practice: 1. After mixing flour, milk powder, powdered sugar and baking soda, sieve, add broken eggs, vegetable oil, softened butter and milk. 2. Knead dough by hand, put it on the chopping board, and make bread dough with strength. Rub, rub, drip and rub hard to make the gluten in the dough gradually form. 3. The first purpose of kneading dough. When the dough is stretched and the dough can form a film, it means that the gluten has expanded. 4. Continue kneading to make gluten reach the strongest structure, that is, the completion stage of forming a perfect film. This is the best time for dough elasticity. The dough is moderate in hardness and the surface has a beautiful luster. 5. Make the dough gradually enter the "softening stage" after the completion stage. The formed gluten can't stand continuous kneading, the network structure collapses, and the dough will obviously soften. To put it mildly, it is just beginning to become "soft". When the dough is stretched by hand, the dough shows the characteristics of "continuous pulling", and a long strip can be easily pulled out. After the long dough is cut, the noodles will not shrink back. 6. When the dough is opened again, it is no longer possible to form a film. Tear the dough apart, and the internal structure of the dough is similar to shredded beef. At this time, the gluten has been broken. To make the dough of this biscuit, you need to knead it to this degree. 7. Put the kneaded dough on the chopping board and relax for 15 minutes. 8. Spread the thin noodles on the chopping board to prevent sticking, and roll the dough to a thickness of 0.2CM. Use a fork to make fine holes in the dough, and then use a cookie mold to carve a cookie model (or cut it directly into small squares). 9. Put the cut cookie dough on the baking tray, leaving a certain gap for each dough. After carving the leftover bits and pieces of biscuits, they can be re-kneaded into dough and rolled out for reuse. Put the oven into the preheated oven, fire 175 degrees, bake the middle layer 10 minutes or so, until the biscuit surface turns golden yellow. Take out the biscuits, cool them and seal them. It tastes better to dip in milk. 1. This is a hard biscuit. Compared with crispy biscuits such as butter biscuits, it has lower oil content and sugar content and is healthier.