Cooking Steps

1. 

   Step1:1 - dice the butter. Soften at room temperature. Until your fingers can easily press the butter flat.

2. 

   Step2:2-add all the sugar powder and beat until smooth. Use bold and stir well. Beat in one direction until smooth. At this time, the color of butter turns white and the volume slightly increases.

3. 

   Step3:Add the egg liquid (whole egg) in three times. After each addition, mix with the beater and add again. Avoid oil-water separation.

4. 

   Step4:Add the sifted low gluten flour (300g) and mix well with a rubber scraper until you can't see the dry flour.

5. 

   Step5:Put the dough into a fresh-keeping bag. Press it flat and refrigerate it (freezing is OK. Until the dough is slightly hard and does not stick to hands). The length of cold storage is related to the weather. Generally, it is 3060 minutes and 23 hours.

6. 

   Step6:Roll the dough into a cake with uniform thickness. Use the mold to carve the shape. It is better to operate when the air temperature is low. When the dough is sticky, you can sprinkle some hand powder properly.

7. 

   Step7:Bake - preheat the oven 180 degrees. Bake for 1518 minutes (depending on the thickness of the biscuit

8. 

   Step8:Don