Cooking Steps

1. 

   Step1:Measure all the materials. Get ready.

2. 

   Step2:Take the butter out of the freezer. Let it soften naturally. Then dice. After softening completely, beat with electric beater until smooth without particles.

3. 

   Step3:Add all sugar powder. Continue beating until eve

4. 

   Step4:Add the egg mixture in three times. Mix it evenly each time before adding the next time (the butter after adding the egg should be even and delicate

5. 

   Step5:Add the sifted low gluten flour to the butter and stir evenly (this is very important. Flour without sifting will have particles

6. 

   Step6:Add raisins. Stir well.

7. 

   Step7:Spread a fresh-keeping bag on the flat table top. Spoon the mixed butter batter onto the fresh-keeping bag. Roll it up. Rub the long strips. The size depends on you (but the baked cookies will expand a little bit, so don't rub too thick

8. 

   Step8:Roll it up and put it in the refrigerator for about an hour (each refrigerator is different. According to the actual situation). Let it freeze and shape.

9. 

   Step9:Cut the frozen dough into about 0.6cm thick slice

10. 

    Step10:Spread oil paper or tin paper on the baking tray. If not, do not spread it.

11. 

    Step11:Put the cut dough on the baking pan. Make sure there is a gap between each slice. It will expand during baking

12. 

    Step12:After the oven has warmed up. Place in the middle. 170 degrees. Bake for 20 minutes. Each oven has a different temper. The baking time and temperature need to be adjusted according to the oven. It can't be generalized^_ ^

13. 

    Step13:Done. After the biscuits are completely cooled out of the oven, they need to be sealed to prevent them from getting damp and softening. Generally, they can be kept for about 10 days at most.