1. Cookies. Prepare low-gluten flour, milk, sugar, powdered sugar and butter. After the butter softens, add the sugar and powdered sugar, then start to spread the butter as fluffy as possible, and the color will be white. Then add the milk into the butter three times, put the low-gluten flour into it, and then keep stirring until it is evenly stirred. Put the batter on the piping tape, squeeze out the pattern on the baking tray with a flower nozzle and bake it in the oven until it turns golden yellow.

2. Egg tart. Prepare ingredients such as milk, low-gluten flour, egg yolk, weak milk, white sugar, etc., then add white sugar into the egg yolk and stir until it melts, then add low-flour and milk to stir, overlap two flying cakes and soften them, sprinkle a thin layer on the table, make the flying cakes into squares, roll them up and refrigerate for ten minutes, take them out and cut them into eight parts, stand them up and put them in an egg tart mold, with the edges changed a little compared with the egg tart mold, and pour in egg tart water.

3. Egg cakes. Prepare eggs, low-gluten flour, baking powder, salad oil, milk and milk powder, mix the milk and salad oil evenly, mix the low-gluten flour, baking powder and milk powder for later use, put the eggs and white sugar in an eggbeater and stir evenly, then add liquid to stir evenly, cover the cake paste with plastic wrap for 1 minutes, pour it into a cake mold and heat it in an oven for 17 minutes.

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