Cooking Steps

1. 

   Step1:Melt butter at room temperature. If you are in a hurry, you can thaw it in microwave oven. But don't melt it too much. Try to keep it solid. Add sugar and stir.

2. 

   Step2:The butter is a little white. When it's a little swollen, add two eggs and mix well.

3. 

   Step3:Add the flour and knead it into a dough.

4. 

   Step4:Roll the dough with a rolling pin to form a thin and even dough.

5. 

   Step5:The dough must be thin and even. If it's too thin, it will paste. If it's too thick, it won't bake thoroughly. How can you roll the whole dough out as thick? I have a secret. It's given to me by Cheng Jie, the master of yingpailaike. Put two rulers with the same thickness on both sides of the dough. It's thicker than the one rolled by the ruler.

6. 

   Step6:Use a fork to cross your eyes over the rolled dough. This will help to make the biscuit fluffy and crisp.

7. 

   Step7:Use a biscuit mold to buckle the shape you like on the dough. Put the buckled biscuits in the baking tray. Sprinkle some flour on the baking tray if there is no oilcloth.

8. 

   Step8:Put the biscuit blanks into the upper and lower tubes of the 170 degree oven and heat them for 1215 minutes. The surface color is OK. I divided them into two and put them in beautiful boxes to give to two lovely girls.