Cooking Steps

1. 

   Step1:Soften butter at room temperature. Beat until smooth with egg beater. Add sugar powder twice and beat again until smooth.

2. 

   Step2:Add in the cream and beat a little. No need to beat the cream. Then add the sifted low powder twice. Stir until there is no particle. Roll the dough into 5 mm thin slices (because it's in the microwave rather than the oven, so it's not very thick, or it won't bake thoroughly). Refrigerate for half an hour.

3. 

   Step3:Take out the dough. Uncover the preservative film. Use the biscuit mold to press out various shapes. If there is no mold, you can also rub the dough into thick strips and put them into the refrigerator. Then slice.

4. 

   Step4:It's better to use a porcelain plate as the baking plate. I just use the porcelain plate to apply oil and anti stick. Put the biscuit mold on the plate. Bake it for 1.5 minutes in the microwave oven. Then bake it for about 1 minute as the case may be. Take a look at it from time to time. Avoid baking. It's easy to paste it in the microwave oven.

5. 

   Step5:After baking, the biscuit will feel a little soft. It's OK. It will be crisp when it's cool.

6. 

   Step6:The next step is making icing. I copy other people's works. But I'm not as careful as her. I stole a little bit of laziness.

7. 

   Step7:Her original recipe is. Add two drops of lemon to a protein in the overnight refrigerator to make a thick bubble. Add sugar powder three times. Beat until the tip can stand up. Instead, you can put it into a flower mounting bag to draw flowers for biscuits.

8. 

   Step8:Because I made it temporarily. The egg white is fresh. I didn't beat it to that extent. The process was too painful. I put it in a thick plastic wrap and drew a picture on the biscuit. Ha ha ha