Cream cheese 2 10/0g

480 grams of butter

300 grams of powdered sugar

90g milk powder (can be replaced by 90g low powder)

Salt 10g, egg (about 60g with shell) 3+1yolk (surface brush).

Low powder 900g

The above dosage is 90l baking tray.

If it is 30-40 liters, the oven can use 1/3.

How to make cheese biscuits?

Cheese and butter are taken out of the refrigerator in advance and softened at room temperature.

Add powdered sugar and salt. First, use electric egg beater to stir manually for a few times, so as not to scatter the powdered sugar.

Beat the cheese and butter until smooth and particle-free, add 3 eggs and egg liquid in four times, and add the egg liquid after beating the cheese and butter completely each time.

Until the butter and cheese paste becomes fluffy and the color fades.

Stuffed with milk powder and low powder.

Stir well with a silicone spatula until there is no dry powder. The batter is sticky, so don't stir it by hand.

Pour the batter into the baking tray with oiled paper and flatten it with a rolling pin. Don't press it too hard, it won't be soft after baking. It is best to wear disposable gloves.

Use a fork to fork out small holes evenly on the surface.

Preheat oven 170 degrees for 8 minutes. Brush the surface of bread with egg yolk. If the yolk is too thick, you can dilute it with a little egg white. You can sprinkle some sugar on the surface.

The baking tray is in the middle layer. Up and down fire 170 degrees for 30-35 minutes. Pay attention to the coloring in the last ten minutes. If the color is satisfactory, cover with tin foil and continue baking. Or adjust the upper and lower fires to 150 degrees. Finally, insert a toothpick. If there is no batter on the toothpick, it is baked. Otherwise, bake for a few minutes until the inside is completely cooked.

Let it cool after baking, and cut it into your favorite size with a toothed knife.

Milk cheese cake.