(Softening) 50g of unsalted cream, 2 tablespoons of fine sugar, 2 tablespoons of milk powder, 2 tablespoons of rice flour, 6 tablespoons of low-gluten flour, 2 teaspoons of baking powder 1 (can be omitted), and coconut milk powder1teaspoon.

working methods

Deal with material one first. Prepare a steel basin, cut the cream into small pieces and soften it at room temperature (it will soften in about 20 minutes in hot weather).

After softening, press and mix with a spatula, then add sugar and mix well.

Then add milk powder and mix well for later use.

Then concentrate the powder of the second material in a bowl and sieve it in. The scraper mixes the dry powder with the cream by pressure stirring, and knead it into dough (do not stir to avoid gluten). If there is no special taste to make, the dough can be refrigerated and baked directly. I'm going to make two flavors today, so I divide the dough into two groups and process them separately.

Add half of the dough to the coconut milk powder of the third material, stir well, then knead it into balls, put it into plastic bags and press it into flat balls, and put it in the refrigerator for 30 minutes (the balls will harden after refrigeration, making it easier to die).

After 30 minutes, take out the dough and cut open the plastic bag as plastic wrap. Cover the dough with a stick to make dough with a thickness of 0.2~0.3 cm, and then use a biscuit mold (egg-free dough is easy to spread, and rice flour is added, so be careful not to press the biscuit dough too hard). Then shovel it with a dividing knife and move it to a baking tray to set it up (the baking paper should be laid out).

Every batch of biscuits is pressed, there will be extra dough, then it will be kneaded into a ball, then rolled thin and then shaped. Remember that the thickness of the dough will be as uniform as possible, and the color should be consistent when baking with the same thickness, so that some will not paste and some will not be uneven.

Preheat the oven at 150℃ for 8 minutes, then bake at 150℃ 10 minutes for coloring.

Bake for 3~5 minutes, then take it out and let it cool. When it gets cold, touch it. Fragile when it is hot.

The baby likes the smell very much.