1.？ Soften butter at room temperature, and add honey and powdered sugar;

2.？ Beat evenly with an egg beater;

3.？ Adding whole egg liquid in stages;

4.？ Beat into a uniform paste;

5.？ Mixing low flour and baking powder, sieving, and putting into a basin;

6.？ Stir evenly with a rubber spatula to form a smooth dough;

7.？ Take about14g of dough, knead it into a circle and knead it into a slender strip;

8.？ Then fold in half;

9.？ Twist it into a twist shape by hand, and the tail is round;

10.？ Put it in a baking tray, brush the surface with protein liquid, preheat the oven at 160℃, fire the middle layer, bake for 15 minutes, then turn to 150℃ and bake for 10 minutes.

skill

1. The size of the twist depends on everyone's preference. You can divide it into 5 grams of small dough to make very small twists, or 50 grams of large dough to make long flowers. But personally, 14- 15g dough is the best, with moderate size, suitable for plastic surgery and too small to handle.

2. The dough of this kind of twisted dough can be shaped directly without refrigeration relaxation, but it is not conducive to the shaping of twisted dough after refrigeration;

3. After the dough is divided, it needs to be rounded and then stretched. In the process of circling the circle, the palm can exert more force appropriately. Using the strength and temperature of the palm, the dough can be softened and stuck to the gap in the middle, so that smooth strips can be rolled out, and the surface will not crack or break during the kneading and shaping process.