Cooking Steps

1. 

   Step1:Break up the eggs.

2. 

   Step2:Soften butter at room temperature and cut into small pieces. Add sugar and salt.

3. 

   Step3:Use silica gel spatula to mix evenly, so as to avoid the sugar powder flying in disorder when it is being sent.

4. 

   Step4:Use the electric beater to beat the butter until it is fluffy.

5. 

   Step5:Add in the egg mixture twice. Whisk until the mixture is completely combined with butter. Leave a little bit of the egg mixture at the bottom of the bowl for later use.

6. 

   Step6:Add low gluten flour and baking powder.

7. 

   Step7:Mix with silica gel scraper first, and then knead into smooth dough. Put into fresh-keeping bag and refrigerate for about 15 minutes.

8. 

   Step8:Prepare the green root nuts (I use the raw green root nuts, because the green root nuts are easy to ripen. If I use the ripe green root nuts, they will paste during the baking process of cookies).

9. 

   Step9:Divide the biscuit dough into 8g pieces and rub them into small balls.

10. 

    Step10:Take a small ball and flatten it. Then take a piece of green root nut and dip it in the egg liquid. Put it in the middle of the flattened cookie dough. Press it gently. A green root cookie is ready.

11. 

    Step11:Make the remaining biscuits in turn. Put them on the baking tray.

12. 

    Step12:Into the preheated oven.

13. 

    Step13:Select the biscuit function of the oven. Bake for 20 minutes at 165 ℃ for the upper tube and 160 ℃ for the lower tube.

14. 

    Step14:Bigan cookies are out. In the process of cooling, she ate several pieces.

15. 

    Step15:Crispy cookies.

16. 

    Step16:Crisp green root nuts.

17. 

    Step17:Super delicious bagan cookies.

18. 

    Step18:One piece.

19. 

    Step19:Delicious.

20. 

    Step20:Crispy and visible.