Cooking Steps

1. 

   Step1:Soften butter at room temperature. Add sugar powder and mix well. Beat with egg beater until smooth and swollen. Turn whit

2. 

   Step2:Add whipped cream. Beat well with the whis

3. 

   Step3:Sift the milk powder and low gluten flour. Pour into the butter. Mix well with a scraper

4. 

   Step4:Beat the egg whites to hard foaming with a beater. Add 7g of young sugar during beatin

5. 

   Step5:Add the beaten protein to the batter by one-third of the way. Cut and mix lightly and evenly. Avoid circular mixing. Avoid protein defoaming and flour gluten

6. 

   Step6:Spread the baking paper on the baking tray. Squeeze the batter into the tile crisp thin mold (also known as transfer film. Taobao is available). Scrape off the excess batter with a spatula. Remove the mold. Leave a regular thin layer of batter on the baking tray

7. 

   Step7:Preheat the oven to 150 ℃. Put the baking tray in the middle of the oven until the biscuit is slightly burnt around. Then take it out. It will take about 510 minutes. The specific time will be adjusted according to your oven.

8. 

   Step8:Take out the biscuits and let them cool. The biscuit just taken out is still a little wet. It can be dried and hard after cooling.

9. 

   Step9:Melt the white chocolate and cream in water. Refrigerate until thick (don't solidify). Squeeze into the cool biscuit with the flower mounting bag. Cover the other biscuit.

10. 

    Step10:Put the packed biscuits in the sealed box and refrigerate for several hours. Then you can eat them.