Required raw materials:
1. Material: butter 1 20g, eggs1piece, 200g of low-gluten flour.
2. Accessories: 50 grams of powdered sugar and 30 grams of fine sugar.
Step 1: Prepare the required raw materials first.
Step 2: Leave the butter at room temperature until soft, and beat it with an egg beater until smooth.
Step 3: Add the fine sugar and powdered sugar and smooth it again until the butter becomes lighter in color and larger in volume, forming a smooth line.
Step 4: Add the beaten egg liquid three times, beating until mixed each time, and then add the next egg liquid. At this time, the butter is fluffy and white as cream.
Step 5: Sift in the low-gluten flour, stir the flour and butter with a rubber scraper, and scoop it up from the bottom and stir. Never stir them in circles to avoid gluten coming out of the flour.
Step 6: Put the biscuit batter into a paper bag, spread oil paper on the baking tray, and then squeeze the biscuits on the baking tray.
Step 7: Preheat in the oven 170 degrees 10 minute, bake in the middle layer of the oven 15- 18 minute. The specific baking temperature and time can be adjusted according to the temper of your oven. Try not to walk away when baking, and observe the coloring situation more.
Step 8: The finished product is as follows.