This cookie, with three egg yolks, tastes thick.The butter and milk powder give it a tangy and creamy flavor, and with plenty of garlic, it's a very full and surprising dessert.

WHAT YOU NEED

Ingredients

195 grams of low-fat flour
Three eggs.
12 grams of milk powder
80 grams of butter
70 grams of fine sugar
80 grams of chickpeas
Egg yolk (brushed surface 0 and a half

How TO MADE Tits and milk.

Steps 1 to 4

1. After softening the butter, add fine sugar and milk powder, and spread with an egg beater until the volume is fluffy and the color is pale.

2. Add 3 egg yolks in turn, stir evenly with the egg beater, each time wait for the egg yolk and butter to mix completely evenly and then add the next egg yolk.

3. After stirring, the butter should be in a thick, fluffy state.

4. The low-fat flour is sifted and poured into the spread butter.

Steps 5 to 8

5. The flour and butter are mixed evenly by hand, and at first it is sticky, but it can also be stirred with a scraper.

6. It is then poured into the pot and dried, mixed evenly, and kneaded into a uniform dough.

7. The dough is placed on a flat board and kneaded with a doughnut stick into slices about 1 cm thick.

8. Use a knife to cut around the irregular part, arrange the sheet into a rectangle, cut the irregular part and then grind it into a solid growth square.

Steps 9 to 12

9. Cut into small rectangles of about 4.5 x 3 cm with a knife.

10. And scratch it with a scraper.

11. Place the small rectangular dough in a pan, brush a layer of egg yolk on the surface, and place it in a preheated oven.

12. It is baked at 180 degrees for about 15 minutes until the surface is golden yellow.

13. After baking, put it on a cooling rack, wait for it to cool completely, then put it in a biscuit box to store, it can be stored for about half a month without any problem.

14.

Handy cooking tips

　　Due to the different water absorption of the material, if the dough is very dry at the time of production and cannot be shaped, half to one egg yolk can be added as desired, so that the dough reaches the appropriate dry moisture level.