Cooking Steps

1. 

   Step1:It's mixed with my own experience. Not all plagiarism. About 40 pieces of 1x formula (about 40 pieces of 1x formula) preparation steps - ① weighing materials ② sieving low gluten flou

2. 

   Step2:Mix the main ingredients evenly (low gluten flour, fine sugar and salt) and then add the auxiliary ingredients (oil condensed milk) in turn. Quickly mix all the ingredients into flour free dough by hand (do not over mix. Avoid affecting the taste with strength

3. 

   Step3:Put the dough into the fresh-keeping bag. First flatten it a little by hand and then roll it into a piece of 0.3cm dough with a rolling pin. Press it into a square (20cm x 20cm). Then for the sake of making it more comfortable at the back, put the whole bag into the refrigerator and refrigerate it for 30 minutes (it can be shortened). Make it hard. Please pay attention.. to pave nicely..

4. 

   Step4:When it's hard, cut the bag open (cut the right end. Keep the upper and lower sides of the bag paper. In order not to contaminate the biscuit when cutting) and then cut the biscuit into shapes. There are various ways to cut the shape. I'll make my own choice. My personal choice is to use a steel ruler (30cm to cut straight) and a cutting knife. The cutting length is 10 by

5. 

   Step5:Cut it and put it on a greased paper tray or a non stick cloth. Non stick baking tray (put it in the fridge for another 10 minutes if it's hard to hold it) (it doesn't need to be too sparse. Biscuits don't stretch

6. 

   Step6:Then put it in the middle layer and preheat it to 120 ℃. Bake it for 1215 minutes (according to your oven) and do it for 20 minutes (just think it looks a little bit burnt, more delicious and crispy

7. 

   Step7:When it's cool (it's Crispy when it's cool. Don't try it when it's out. If it's not crispy, continue to bake. Of course, if it's burnt, it's not cool or crispy) put it in a sealed container

8. 

   Step8:Enjoy the rich milk biscuit slowly.