Cooking Steps

1. 

   Step1:Directly on the silica gel pad. Low gluten flour in the outer ring. Sugar powder in the inner ring. Put butter in the middle. Mix the butter and sugar first, then the eggs, then the low gluten flour. We make it at home. It's better to use the regular operation of the egg beater. Stir together the softened butter and sugar powder.

2. 

   Step2:Add the eggs to the butter. Continue to mix well. Add baking powder and low gluten flour.

3. 

   Step3:Mix well to form even dough. If it's too sticky, refrigerate for half an hour.

4. 

   Step4:Take out the dough, roll it into a 3mm thick and even sheet, wrap it with plastic wrap, refrigerate it and harden it.

5. 

   Step5:Carve the shape you like. Drain into the baking pan. Bake at 180 ℃ for about 15 minutes, until golden. The oven temperature and time are adjusted according to your own conditions.

6. 

   Step6:In the sandwich part, sugar and water are mixed, boiled to 105 ℃, and then separated from the fire. Slowly pour into the protein, and keep stirring while pouring until it is sent to the hard foaming state. There is a short small hook when lifting the egg beater.

7. 

   Step7:Add the softened butter in several times. Continue to beat until well blended.

8. 

   Step8:Add the softened Kiri cream cheese. Continue to mix well.

9. 

   Step9:In the end, it's better to combine a biscuit, a spoonful of cheese and a biscuit. Whether it's for a small outing or a feast at home, it's beautiful appearance and amazing taste. It's bound to be popular with everyone