Salt-free butter130g, sugar 60g, eggs 50g and low flour 200g.

Exercise 1. Practice: Salt-free butter130g softened at room temperature. When you beat it into a feather shape with an egg beater, add 60 grams of powdered sugar until the sugar dissolves, then add an egg (about 50 grams) and beat well.

2. Sift in 200 grams of low-gluten flour, then turn to a rubber knife and gently stir.

You can squeeze the flower nozzle or press it into your favorite shape by hand.

skill

190 degrees 15 minutes or so.

material

Butter 125g, fine sugar 60g, whole egg liquid 30g, low flour 150g, milk powder 20g, salt14 tsp, coconut milk 25g.

Exercise 1. Soften butter at room temperature. Butter is almost impossible to soften in winter. I will put the butter into a liquefied state in the microwave oven first, and then put it in the refrigerator for a while, which is very annoying.

2. Add sugar and stir until the volume becomes larger and the color becomes lighter.

3. Sieve all the powder and salt and mix well with a scraper.

4. Add coconut and mix well.

5. Grab a small dough, flatten it and put it in a baking tray. At a certain distance.

6. Gently brush a layer of water or egg liquid on the surface of the biscuit with a brush and sprinkle some coconuts.

skill

Baking: middle layer of oven, 180 degrees, 15 minutes.

material

100g low-gluten flour, 40g butter, 10g sugar, 30ml water, bananas and eggs.

Exercise 1. Cut the butter into small pieces, mix the low-gluten flour and sugar evenly, then knead the butter and flour into oil powder particles by hand, and finally knead the dough with water until the dough is roughly smooth, and don't knead it for too long.

2. Relax the kneaded dough for about 65438 05 minutes, roll it open and stamp it.

3. Peel the banana and cut it into small pieces. Take a piece of skin, put a spoonful of banana granules in it, and put a little egg liquid on the edge of the skin.

4. Then wrap it into a oil angle shape and press out the edge with a fork.

5. put it in a baking tray and coat it with egg liquid.

6. Preheat the oven and bake at 220 degrees Celsius for about 20 minutes. Baking time and temperature are for reference only. After all, every oven is different.

material

Flour 300g, sugar 100g, lard 120g, salad oil 25g, eggs 25g, baking soda1g.

Practice 1, put lard and sugar into a stainless steel basin and wipe it clean by hand;

2. Add eggs in three times and knead thoroughly;

3. Add salad oil twice and mix well;

4. Add a mixture of flour and baking soda;

5. Stir the flour and lard egg liquid from top to bottom, and don't leave ribs;

6. Divide it into small portions, knead it into a circle by hand and flatten it by hand, or make it into various shapes with a small mold and put it into a baking tray;

7. After the oven is preheated to 180 degrees, it takes about 20 minutes on the second floor.