2. Put the low-gluten flour, baking soda and milk powder into a basin and mix well.
3, butter, sugar, water, egg liquid, salt into a small basin, heat preservation water melts, hot water does not need to be boiled, as long as there is temperature, the ingredients in the basin can be melted.
4. Pour the warm liquid into the flour bowl, stir it evenly with a spatula, and then knead it into dough. The dough is hard, so don't knead it too much. Just put it in a plastic bag and let it sit and relax for 20 minutes.
5. You don't need to knead the dough when you take it out. Roll it directly on the baking mat. Grease the point with corn oil in advance, and grease the rolling pin, because the dough is dry. Carefully roll out, with a thickness of 3 mm, and press out the shape of the biscuit with a mold.
6. Add oiled paper to the baking tray, put cookies on it, and punch holes with toothpicks, leaving a gap in the middle of each cookie.
7. The middle layer, 150 degrees, is baked for 10- 15 minutes.
8. Take it out to cool immediately after baking.