The recipe of this recipe is harder, the taste is more brittle, and the mouth is not good... I must dry it before icing. Remember
Butter soften and add sugar sugar, syrup and salt to mix, do not send white, evenly
Add egg liquid, beaten with egg beater
I can't see the egg liquid basically.
Add low-gluten flour, you can not sieve
Grab the granules by hand and then form a dough, a little patience
I can't see the white powder, it's good to be a group.
Take a slap
The dough is sandwiched between two layers of oil paper and flattened in the refrigerator. It can be frozen in the refrigerator for half an hour.
1. Do not play too much butter. If the air mixes too much biscuits, it will become crispy and not hard enough. When it is roasted, it will deform and swell. 2. Flour and butter can be mixed into a group. Don’t lick too much. The biscuits will be retracted and deformed. 3. The reused dough is always free of new dough, but it can also be used for paving. 4. The biscuits are covered with some holes before baking. The air is more smooth. 5. The edges of the biscuits are slightly brown, and the oven is opened. The door is cool and then taken, because it may not be hard enough just after baking.