Methods
Room temperature softened unsalted butter with powdered sugar, salt with
1: Room temperature softened unsalted butter with powdered sugar, salt with whisk and mix well to form a dense shape
Added to the egg mixture in three times, each time to mix well, then added
2: Add to the egg mixture in three times, each time to mix well, then added
2: Add to the egg mixture in three times, each time to mix well, then added
3: add to the egg mixture, each time to mix well. Add the egg mixture in 3 batches, mixing well each time
2: Add the egg mixture in 3 batches, mixing well each time before adding the egg mixture
Add the sifted low-flour flour and the purple potato starch to the mixture, and then add the flour to the mixture with a rubber spatula.
Take the baking paper (or kneading mat) and spread the plastic wrap on the bottom of the baking sheet, then use a stick to flatten it to about 0.2cm thickness
And then use the press model to press out the shape of the biscuits
5: Use the press model to press out the shape of the biscuits
Put the pressed cookies on the baking sheet and bake them on a flat surface
6: Spread the pressed cookies on the baking sheet and bake the cookies on the baking sheet in a preheated oven at 175 degrees.
Spread a little water and sprinkle purple potato flour on the surface
7: Spread a little water and sprinkle purple potato flour on the surface, poke holes in the cookies with a bamboo skewer and place them on the top shelf of the oven and bake at 175 degrees Celsius for 10 minutes
Take out the cookies immediately after baking and set them aside on the racks to cool
8: Take out the cookies immediately after baking and set them aside on the racks to cool down and get crispier
When cool down, if not immediately after the cookies have been baked, they should be ready for the next day. p>If you don't eat it right after it cools down, please seal the package to
9: If you don't eat it right after it cools down, please seal the package to avoid moisture softening!