Cooking Steps

1. 

   Step1:After the butter is softened, mix it with sugar powder and eggs. Stir slightly. Do not beat. Then pour in low gluten flour and knead it into doug

2. 

   Step2:The dough is dry. Because the water absorption of flour is inconsistent, it may be necessary to adjust the amount of flour as appropriate to ensure that the dough is not too wet and soft. After kneading the dough, let it rest for half an hour.

3. 

   Step3:Roll the loose dough on the chopping board to form a rectangle with a thickness of about 0.5cm. When rolling, you can sprinkle some flour on the board to prevent stickin

4. 

   Step4:Cut the rolled dough into long strips with a knif

5. 

   Step5:Take both ends of a long strip with both hands, twist it a few times, and put it in the baking tray paved with tin paper

6. 

   Step6:Brush a layer of whole egg liquid on the twisted strip and bake in the oven. Preheat the oven to 180 ℃. Place the baking tray in the middle layer. About 25 minutes. Bake until the surface is golden.