Cooking Steps

1. 

   Step1:Materials are ready. Rest for 20 minutes. Wait for the butter to melt. I can't wait. The butter is thawed in the microwave oven for 40 seconds. Take it out soft. Add the sugar powder and mix it evenl

2. 

   Step2:Add egg liquid, mix it into feather shape, add milk powder and low gluten powder, mix it into a lump, take it out and flatten it, seal it with plastic film, and put it into refrigerator for refrigeratio

3. 

   Step3:The refrigeration time depends on the temperature of your refrigerator. Take it out when it feels hard. But it must not be too hard. When I first took it out, it was a little soft. Use animal abrasives to press it. It's all broken. Then put it in the refrigerator for a while. When it doesn't notice, take the abrasives out to press the shape. It's not good to press when it's soft

4. 

   Step4:I have some shapes that are pressed thin. The thickness of Jingdang cat is the best. OK. Put it in the oven. Heat it up and down at 170 degrees for 15 minutes. I'll make it clear again. Everyone's oven is different. I'm talking about the approximate temperature and time. Sometimes when I see the biscuit baked, I close it in advance

5. 

   Step5:It's almost the first 5 minutes. It's better to watch it next to the oven. Don't bake it.