Ingredients:

13g of gluten flour, 4g of honey, 35g of butter, 3g of powdered sugar, 6g of milk powder, 38g of non-refrigerated eggs, 2.5g of clear oil and .5g of baking soda

Practice:

1. Cut the butter into small pieces and soften it at room temperature (1.

2. Prepare a large clean bowl, add the clear oil, baking soda and softened butter, and beat it evenly with electric egg beater;

3. Knock the eggs into a small bowl (note that eggs at room temperature should not be refrigerated), and add them into the butter several times and beat them;

4. Next, add the powdered sugar and honey, and beat them evenly. Finally, add the flour and milk powder, and mix them evenly with a silicone spatula (note that it is to mix them evenly, not to beat them evenly);

5. Put the stirred dough on the chopping board, divide it into several small doses each weighing 2 grams, and shape it into a round cake;

6. Point a small pit in the middle of the round cake with your fingers, put it in a baking tray, and brush a layer of egg liquid on the surface;

7. Preheat the oven at 17 degrees, put the baking tray in the middle, and bake for about 15 minutes until the surface is golden.

Today, this honey biscuit is an old-fashioned big biscuit, which mainly grasps the thickness of biscuit embryo cake before baking. If it is too thin, it has no soft taste, and if it is too thick, it will be similar to Si Kang, and it will lose its own characteristics. In addition, this biscuit is not suitable for putting too much sugar. After all, this is the taste.