Main ingredients: 50g butter, 100g low gluten flour, 45g soybean dregs.

Accessories: 3g salt, 35g granulated sugar, 3g yeast (dry).

Steps:

1, drain the bean curd in a dish.

2, wet soybean residue microwave heating until half dry, the state of the hand to press the soybean residue can barely be sliced.

3, butter weighed and cut into thin slices.

4, with a whisk to beat the butter smooth, add sugar and continue to beat until fluffy state.

5: Add salt to the bowl, sift in the low-flour, add the soybean dregs and yeast.

6. Using a spatula, press and mix until the butter and flour form small particles.

7: Form a ball with the flour granules in the bowl and let it rise for 30 minutes wrapped in plastic wrap.

8: Place a sheet of plastic wrap on the counter, spread a layer of plastic wrap over the top of the dough, press down and roll out to a thickness of 6mm, and press out the shape with a cookie mold.

9: Arrange the cookie blanks on a greased baking sheet and let them rise for about 1 hour. (Press mold 2.7*2.5CM).

10: Carve out the flower pattern and let ferment for about 1 hour. (Pressure mold 6.3*4.2CM).

11, send into the preheated 180 degrees oven, upper and lower heat, hot air mode, small cookies baked about 12 minutes, large cookies baked about 15 minutes, baking time depends on each oven. (There is no hot air mode, use the upper and lower heat to bake, slightly shorter time).