A. Solution before raw materials: low-gluten flour needs to be screened before weighing; White sugar, coix seed and oat flour need to be crushed by a crusher and then sieved; Oatmeal powder needs to be frozen to prevent deterioration and mildew.

B, weighing: after weighing all the raw materials according to the secret recipe, evenly mixing the powdery raw materials.

C, preparation of batter: add a proper amount of warm water of about 30℃ into the mixed raw materials, stir for a while with chopsticks, add melted whipped cream, stir again, and forcibly fuse and agglomerate.

D, shaping the batter: repeatedly shaping the batter with a shaper 12 times until the batter becomes soft and symmetrical, and the whole shaping process of the batter is also the whole process of further kneading.

E, fermentation: the batter is shaped by a molding machine, kneaded into batter, and fermented in a bread fermentor for 3 hours. The temperature is set at 30℃ and the ambient humidity is 95%.

F, kneading dough: adjust the interval of the electric dough press to 2mm, grind the formed messy dough into 2mm rolling dough, and repeatedly press it for three or four times, so that the finished product can have a certain layered structure.

G. model: biscuit embryo is printed with biscuit mould, and then transferred to baking tray with grey knife. The baking tray needs to be coated with a small amount of whipped cream to prevent biscuit paste.

H. Punching holes: evenly punch a number of small round holes on the cookie embryo with a needle, so that the steam wrapped in the messy crust during the whole process of dough stirring or the steam generated during the generation of alcohol is discharged during the whole process of cake baking, so as to prevent the generation of hot bubbles and affect the appearance of cookies.

1. Baking temperature of baking soda cake: surface fire 190℃, primer 180℃, and baking time of cake: 16min (check the baking status of cake anytime and anywhere to prevent baking).