I've tried this recipe many times to get the right taste, it's very heavy, it's very spicy, it's easy to squeeze, you should try it.

WHAT YOU NEED

Ingredients

60 grams of butter
60 grams of flour
20 grams of soybean oil
30 grams of cream
40 grams of pure milk
160 grams of low-fat flour

How TO MADE Creamy and crispy biscuits

Steps 1 to 4

1. The butter is softened at room temperature.

2. Add 60 g of sugar powder to softened butter and spread until it turns white and hairy.

3. Add 20 g of sesame oil and continue to beat evenly.

4. The butter will feel a little thin after adding the oil.

Steps 5 to 8

5. Pour half of the light cream (15 g) in and beat evenly and then pour the other half of the light cream in and continue to spread.

6. The state after the addition of light cream will be the same as in step 2, with a fluffy appearance.

7. The milk is poured twice into step 4 and beaten evenly.

8. If you don't beat it evenly, it's obvious that the butter is moving with the egg maker, and you can feel it when you're doing it.

Steps 9 to 12

9. Finally, add 160 g of low-fat flour, stir evenly with a scraper and squeeze the flowers into the bag.

10. I don't usually use an egg beater after adding the flour, because I'm afraid the flour will get hard, and the baked cookies won't be as thick.

11. It's better to sift the flour, if you don't have it at home, you can do it, I'm lazy sometimes and I don't sift it.

12. This flower is squeezed out with an eight-toothed flower mouth, turning around is a flower.

13. It's just a plate, a 34-liter oven.

14. After squeezing, put in the oven, 170 degrees, bake for 25 minutes.

15. Each oven has a different temperature, some may be too hot, you can set the temperature a little lower.

16. Ask for the smell of milk while baking.

17.

Handy cooking tips

　　If you don't have cream, you can replace it with whole egg juice.Soybean oil, corn oil, don't use peanut oil, peanut oil is too big.