Tools: biscuit stamp, small sharp knife
working methods
1, butter room oil is softened like toothpaste, and powdered sugar is added.
2. Stir well.
3. Add the egg liquid twice, stirring evenly each time, so that the egg liquid can be completely absorbed.
4. Sieve in low-gluten flour, cut and mix with a scraper, and press until there is no dry powder dough.
5. Wrap the dough with plastic wrap and put it in the refrigerator for 15 minutes. Take it out, warm it slightly, and roll it into 0.3-0.5 cm thin slices.
6. Press the dough into a pattern slightly with a biscuit mold, and take a sharp knife to cut a circle along the biscuit.
7. Mix and squeeze the excess dough again.
8. Heat the oven, preheat it to 170℃, put it in the middle layer, bake it for about 15 minutes, and paint the surface.
skill
1, the butter must be softened in place.
2. Cookie dough is refrigerated and shaped in the refrigerator, which is conducive to rolling.
3. When using the biscuit seal, press the pattern vertically with moderate force to ensure the pattern is clear.
4, the oven temperature is different, please adjust according to your own oven temperature.