Cooking Steps

1. 

   Step1:The butter is softened at room temperature and then added with sugar powder. Mix the butter at a low speed and then mix it at a high speed until it is fluffy.

2. 

   Step2:Then add the yolk in several times.

3. 

   Step3:Continue to beat eggs with electric beater.

4. 

   Step4:Add the yolk a second time.

5. 

   Step5:Continue to beat with electric beater until puffy.

6. 

   Step6:Then pour in the sifted flour.

7. 

   Step7:Use the scraper to mix evenly.

8. 

   Step8:Then, after the dough is synthesized, pad the oilpaper and press it down slightly. Refrigerate it for about 20 minutes.

9. 

   Step9:Take it out after cold storage. Cover the dough with a piece of oilpaper. Roll it with a rolling pin into a large slice about 2cm thick.

10. 

    Step10:Then cut the die with a circle about 7cm in size. Cut out the disc.

11. 

    Step11:Put it into the mold. Sort out the shape slightly.

12. 

    Step12:Refrigerate it for about 5 minutes. Then take out the toothpick and stab the hole evenly to prevent it from bulging when baking.

13. 

    Step13:Then put it into the middle layer of the oven that has been preheated 160 degrees in advance. Heat it above. Bake it at 150 degrees for about 18 minutes. Take it out and put it on the grill for cooling.

14. 

    Step14:This is the Caramel Cream Sauce I made in advance. It's put into the flower mounting bag.

15. 

    Step15:Add condensed milk and softened butter to the beating bowl.

16. 

    Step16:Beat well with the whisk, then add the cream. Continue to beat well.

17. 

    Step17:Then put it in the mounting bag.

18. 

    Step18:Take two biscuits. Squeeze one into the caramel sauce and the other into the cream filling. Then combine the two biscuits.

19. 

    Step19:Then combine the two biscuits.

20. 

    Step20:The delicious Caramel cream biscuit is finished.

21. 

    Step21:Finished product drawin

22. 

    Step22:Finished product drawin