The cake.

　　I used to walk through the mall and see a lot of cute little cakes, I couldn't resist buying them, I couldn't use them a few times, the so-called new mudhut, the three-day incense, lay quietly in the drawer for a long time.Recently, I've been playing with baking again, I've learned about Teacher Yang Meng's afternoon tea, I've tried some of her snacks, it's very good, this time I've used her recipe to make my own, and this time I've used my own recipe.

WHAT YOU NEED

Ingredients

150 grams of low-fat flour
1 teaspoon of flour
20 grams of fine sugar
20 grams of milk
One whole egg.
1/2 teaspoon of salt
40 grams of unsalted cream
A moderate amount of salad oil

How TO MADE The cake.

Steps 1 to 4

1. Put the flour in a large bowl, boil the powdered sugar and salt, stir evenly with a rubber stick;

2. Add butter and grind the rice grains by hand.

3. Add one egg and milk, roll the flour gradually from the edge of the bowl into the bowl, stir evenly into a dough, and put it on a bowl coated with oil;

4. Wrap the bowl in a thin layer of paper and put it in the refrigerator for 30 minutes or a little longer;

Steps 5 to 8

5. If you don't have a specialized dough, you can also use a shaped cookie mold to press the shape you like, or you can also use a knife to directly cut the dough into triangular or square shapes.

6. The surface is coated with egg juice, relaxed for 10 minutes, placed in a preheated oven, baked at 350-375 °F (about 180 °C) for about 25 minutes, baked until the surface turns golden yellow.

7.

Handy cooking tips

　　Don't mix the flour too long, so that the flour doesn't get stiff, it won't be loose enough; the two pieces of rice must be a certain thickness, otherwise it will be too crisp, the looseness will be greatly reduced; the three pieces of rice will be cut in half, smeared with jam, very delicious, I especially appreciate the Korean rice honey, it can not only be used for tea, but also for bread, rice cake, a stick.