Cooking Steps

1. 

   Step1:Butter softens at room temperature. Whisk with sugar and salt until white and bulky.

2. 

   Step2:Break up the eggs. Add 20 grams of whole egg mixture to the butter. Beat until well combined.

3. 

   Step3:Add the low gluten flour. Mix with a scraper.

4. 

   Step4:Gently knead into a ball with your hands. Do not over knead. When kneading, you can sprinkle a proper amount of flour on the chopping board and hands to prevent sticking. Then wrap the dough in plastic wrap. Refrigerate for 40 minutes or 20 minutes.

5. 

   Step5:After the frozen dough is taken out, use a rolling pin to roll it into 4mm thick dough. Use a biscuit mold to press out the shape. Here I use a round cutting die with a diameter of 4.5cm. The rest of the dough around is put together. Refrigerate it again until it hardens. Then roll and cut.

6. 

   Step6:Put the cut biscuits on the baking tray paved with oil paper. Brush the remaining egg liquid on the surface thinly. Sprinkle a little white sugar on the surface. Put the biscuits in the oven preheated at 180 degrees for about 12 minutes. The specific time and temperature need to be adjusted according to the actual situation of the oven.

7. 

   Step7:Finished product.