539 grams of low-gluten flour, baking powder15g, powdered sugar113g, 76g of cream, and 8 1 g of cream cheese sauce.

2 eggs and 146 grams of milk.

working methods

(1) Sift the low-gluten flour and baking powder together for later use;

(2) sieving the powdered sugar for later use; Cream and cream cheese are softened and set aside;

(3) Rub the materials prepared by methods 1 and 2 evenly by hand, add eggs and milk, stir evenly, and adjust the hardness.

? Evenly mixing to obtain dry and hard dough;

(4) Let the dough of the method 3 stand and relax for 30 minutes, then stick it into a thickness of 2 cm, and print the shape with a prototype mold.

? Brush egg yolk (extra weight) to relax 10 minute;

(5) Put the materials of the method 4 into an oven and bake at 220℃ for about 180℃ and 15 minutes.