Step 1: Soften the butter at room temperature until the scraper can be easily pressed down, add white sugar and beat it with electric egg beater until it is a little white.
Step 2: Add the egg yolk in three times, and beat one egg yolk evenly with an egg beater before adding the second one, otherwise it will be easy to separate oil and water at one time. Just send it evenly and don't play for too long.
Step 3: Sift in the low-gluten flour, milk powder and salt and mix well with a scraper. Don't press for too long, and there is no dry powder. If you mix too much flour, the baked cookies will be hard, not crisp.
Step 4: Add raisins, knead them evenly, put them in a fresh-keeping bag, and refrigerate for half an hour for later operation. I add black currants, and you can also use other raisins to see what you have at home.
Step 5: Roll the cold-stored noodles into a rectangle with a thickness less than 1cm. Cut the dough into even equal parts, about 4 cm * 5 cm long squares. This requirement is not too high, but it is about this size, but it should be uniform. Put it in a baking tray with baking paper.
Step 6: when the oven 160 degrees is preheated, brush a layer of egg liquid on the surface of the biscuit. After preheating, bake in the oven for 20 minutes. The cookies just baked are crisp. Do not touch them. Wait until they get cold. Take a bite. They are very delicious.
After eating delicious souffle, I feel that the ingredients are a bit complicated. Let's try this brown sugar biscuit. This ingredient is very simple.
Ingredients: low-gluten flour 55g, almond flour 25g, corn starch 30g, brown sugar 30g, boiled water 15g, salt 0.5g, butter 30g.
Step 1: Add boiling water to brown sugar and stir until the sugar melts. Add salt and mix well. Soften butter at room temperature and beat with electric egg beater until fluffy.
Step 2: Add brown sugar water in several times, and then add the next time after stirring evenly each time. Add all the brown sugar water into the butter and stir well for later use. Sieve and add flour, mix flour with butter, brown sugar and water, and knead into dough for later use.
Step 3: Put the brown sugar dough into a fresh-keeping bag and roll it out with a rolling pin. Roll into a square dough of about 3 mm, put the dry dough in the refrigerator for 20 minutes, take it out and press it with a biscuit mold.
Step 4: Fork a few small holes with a fork. Cookies can be made into different shapes according to personal preference. Use a fork to make a few small holes, and put the cookie skin neatly on the baking tray.
Step 5: Bake in a preheated oven at 150 degrees for about 10 minutes. Baked cookies can be served on a plate after they are baked. If you do more at once. Can be stored in a sealed fresh-keeping bag.