Salt cream, powdered sugar, vanilla extract, whole egg low-gluten flour, milk powder, baking powder, powdered sugar, Taylor powder, egg white, oven, tin foil, eggbeater, anti-sticking rolling pin for fondant, anti-sticking dividing wheel for fondant, plastic wrap, and shaping mould for fondant biscuits.

2 practice

1. Add powdered sugar to the salt-free cream and beat well.

2. Add eggs and vanilla extract. Quickly beat it to a paste with a blender. 3. Sieve the low-gluten flour, milk powder and baking powder, then pour them into 2 and stir them into a uniform dough.

4. Put the kneaded dough on the plastic wrap and knead it into a cylinder with a diameter of about 4cm. Leave it at room temperature for a period of time.

5. Cut the dough with a knife after it is formed, and wrap the remaining biscuits with plastic wrap to prevent water loss.

6. Place the dough on the dividing wheel, roll it out with a rolling pin, and press out the shape on the biscuit with a shaping die.

7. Put the biscuits on the tin foil and put them in the oven, and bake them at180 and160. Time depends on the thickness of the biscuit, and it can be baked.

8. Take a proper amount of fondant, roll it thin, and shape it with fondant.

9. Take out the cookies after baking, leave them for a while, and dry them at room temperature.