Milk biscuit

Milk biscuit

Introduction:

Production steps:

Step 1: soften the butter at room temperature, add sugar powder, sugar, milk powder and salt, and stir with a manual egg beater.

Step 2: beat the egg beater to the cream feather shape. It's better to use the electric one. I'm lazy to take the electric one, but manual work is more laborious. Pour in the milk.

Step 3: beat the butter until it is white and light, and sift in the low flour.

Step 4: use a scraper to cut and mix evenly, and form a dough.

Step 5: divide it into 3 pieces (because the small panel I use can not be divided), roll it flat with a rolling pin, and press out the figure I like with a mold.

Step 6: put the biscuits on the baking tray covered with oil paper. It's all made by girls themselves. Hey, I'll just take a picture.

Step 7: preheat the oven to 170 degrees, heat up and down for 12 minutes

Materials required:

Low powder: 200g

Butter: butter

Milk: 30g

Milk powder: 20g

Powdered sugar: 5g

Sugar: 35g

Salt: 3 G

Note: every time I make biscuits, I feel that the oven is so small, and I can't eat it after a while! These materials are just three baking plates for Changdi.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: milk flavor