1, 220g low-gluten flour, 8g ginger powder, 2g baking soda powder, vegetable cream 120g, 30cc milk, 20g honey and 70g brown sugar.

2. Take a steel basin, sift the brown sugar, and beat the vegetable cream with electric egg beater until soft and white. Add honey and stir well with a razor.

3. Sift the low-gluten flour, baking soda powder and ginger powder together, then add them into exercise 2 and mix well. Add milk several times and mix to form dough.

4. Take a plastic bag, put it in the dough of method 3, flatten it with a stick, put it in the refrigerator and freeze it hard, then take it out and cut it into small pieces, fork it with a fork, and bake it in the oven 180℃ for about 20 minutes.