2. Accessories: 70g of fine sugar and 4g of seaweed.
Step 3 practice:
(1) Cut the butter into small pieces and soften at room temperature.
(2) Beat the softened butter gently, add the fine sugar and stir well.
(3) Add the beaten egg liquid twice and beat until the butter turns white.
(4) Pour into meal replacement powder.
(5) Sift in the low-gluten flour and stir slightly.
(6) Cut into sections and add laver.
(7) Cut and mix into dough. If you feel that the scraper is not easy to operate, you can also grasp it evenly by hand.
(8) Cover the mold with plastic wrap, and put the dough in the refrigerator for about half an hour after setting.
(9) Take out the frozen dough and tear off the plastic wrap.
(10) Cut into even slices.
(1 1) spread oil paper on the baking tray and put the biscuits in order. Oven 165 degrees, and bake in the middle layer for about 25 minutes.