Cooking Steps

1. 

   Step1:Material set diagram.

2. 

   Step2:Cut butter into small pieces. Soften at room temperature.

3. 

   Step3:When the butter is softened at room temperature, sift the flour with low gluten, and hold up the sugar powder and egg liquid.

4. 

   Step4:Butter softens to the point where there is a pit at the touch of a finger. Add in the sugar powder. Stir slightly, then whisk the egg beater at low speed. Mix the butter and sugar powder. Then we'll take another five minutes at high speed.

5. 

   Step5:Beat until the butter turns white, fluffy and feathery. Use a scraper to scrape off the butter splashed from around the basin. Beat the eggbeater at a low speed for several rounds and mix evenly.

6. 

   Step6:Add 40g egg white into butter in three to four times. Beat at low speed for about one minute each time. It is easy to separate oil and water by adding in several times.

7. 

   Step7:Put the sifted low powder into the butter and egg batter. Stir well to form a ball.

8. 

   Step8:Cover with plastic wrap. Refrigerate for 30 minutes. Because the dough is soft, it should be refrigerated first for the convenience of subsequent operation.

9. 

   Step9:Refrigerate the dough and take it out. Divide it into 25g / small dough. Round. Press flat. You don't have to press it too thin.

10. 

    Step10:Put on the floss. Don't put too many meat floss, or it will break easily.

11. 

    Step11:Then use the tiger's mouth to slowly put it away. Be careful because the skin is soft and easy to break.

12. 

    Step12:After the mouth is closed, just knead twice.

13. 

    Step13:You can preheat the oven when packing. 180 ℃ for 10 minutes. Put it in the oven for 170 ° 20 minutes. Then color it for 180 ° 10 minutes. You can brush the surface of the egg liquid before baking. This way, the color will be better.

14. 

    Step14:Finished drawings.