Cooking Steps

1. 

   Step1:Ingredients - (about 46 biscuits) 100g butter, 210g low flour, 50g sugar, 1g salt, 1 eg

2. 

   Step2:Cut the butter into small pieces. Soften it at room temperature. Soften it until there is no hard block. Note that the softened butter is still solid or liquid. When it becomes liquid, it is called melting. Tips - it melts quickly when you get room temperature in summer. Cut it in half an hour. Want to use the microwave oven faster. Ding 30 seconds to see if it's soft. Next 10 seconds. 10 seconds. You can press your finger. And then it's liquid. It's impossible to get rid of it. What if I was busy at that time and turned into liquid accidentally? Keep it in the refrigerator and freeze it. The quality of the final biscuits will be affected.

3. 

   Step3:Beat the butter into feathers at low speed with an eggbeater.

4. 

   Step4:Sugar powder is added twice. After sugar powder is added, do not open egg beater first. Mix sugar powder and butter with egg beater and then beat. Otherwise, sugar powder will splash out. When adding sugar for the second time, don't forget to add salt together. Babies under 1 year old can not add salt. The function of salt is to make biscuits sweeter. Sugar can be reduced. Tip: sugar powder is the powder made of white sugar. It is often used in baking. Sugar powder is easy to melt in the production. So it is loved by the bakers. If you are using fine or coarse sugar, you must beat it until it dissolves. Then you can proceed to the next step.

5. 

   Step5:Break up the eggs placed at room temperature. Add the egg liquid into the butter twice. The last time, the egg liquid and butter are completely integrated and then add the next time. Otherwise, oil-water separation will occur. Tip - oil water separation is when the egg is added to the butter. Water like. So this kind of shape. The biscuits made have no taste. How to avoid oil-water separation? Ask the eggs to return to room temperature. If your eggs have just been taken out of the refrigerator, ask to return to 20 ℃. Because when the eggs are mixed in the butter, the temperature of the butter is 20 degrees, and when the eggs are only a few degrees, it is easy to cause oil-water separation. This is because butter tends to set when cold. It's also easy to separate. In addition, eggs are required to be sent in batches. Only when a small amount of egg liquid is mixed into butter, oil-water separation will not occur easily.

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   Step6:All the materials are smooth.

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   Step7:Sift the low gluten flour and add it. Tips - no low tendon

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