Cooking Steps

1. 

   Step1:Cut butter into small pieces. Soften at room temperature.

2. 

   Step2:Brown sugar screening. Remove sugar and impurities. Soften butter. Add sifted brown sugar. Whisk until fluffy.

3. 

   Step3:Add quail eggs in two times. After each time, use the eggbeater to stir them well, and then add another time.

4. 

   Step4:Beat the butter to the consistency and fineness as shown in the picture.

5. 

   Step5:(common medium gluten flour, whole wheat flour and baking powder are mixed and sifted. The whole wheat flour has wheat bran. Sift it and pour it back into the flour.) Pour the mixed flour into the butter. Turn it over with a rubber scraper.

6. 

   Step6:Mix into a soft dough. Put it into the fresh-keeping bag. Roll it into 0.3cm dough. Refrigerate it for about 1 hour.

7. 

   Step7:After the dough is refrigerated for 1 hour, take it out of the refrigerator and cut it into 3cmx4cm cubes with a knife.

8. 

   Step8:Put the cut biscuits on the baking tray. Fork some holes in the biscuits. The rest of the leftovers can be rolled out again and cut into squares with a knife until they are used up. Leave the cookie dough for 20 minutes.

9. 

   Step9:Preheat the oven when the biscuits are standing. Heat them up and down at 165 ℃ for about 10 minutes. Let stand for 20 minutes. Put the biscuits in the oven. Bake for 12 minutes or so. When the color gets darker, they can be baked.

10. 

    Step10:After the biscuits are baked, let them cool. Put them in a sealed box for preservation.