100g low-gluten flour, 30g powdered sugar, 60g butter, 40g whole egg liquid, 35g minced garlic and 20g kraft parmesan cheese powder.

Start making

1. Garlic is cut into very fine garlic.

2. Put 10g butter into a non-stick pan, heat it to melt, then add garlic and stir fry over low heat. The color turns slightly Huang Shi. Take it out and let it cool for later use.

3. Cut the remaining 50g butter into small pieces, soften it at room temperature, and add powdered sugar.

4. Tap with electric egg beater.

5. Pour the whole egg liquid several times.

6. Until the butter becomes fluffy and white.

7. Pour the fried and cooled garlic into the butter paste.

8. Beat well with an egg beater.

9. Sift in low-gluten flour and cheese powder.

10. Stir evenly with a scraper until there is no dry powder.

1 1. Find a fresh-keeping bag and pour the batter into it to make dough.

12. put it into a biscuit mold, shape it into strips, and then put it in the refrigerator for more than 1 hour until it becomes hard.

13. Cut the frozen biscuit dough into 0.5 cm thick slices with a knife and cut it as evenly as possible.

14. Put the biscuit blank into the frying basket of the air fryer.

15. Preheat in an air fryer at 170℃ for 3 minutes, bake in a frying basket for 12 minutes until the surface of the biscuit turns golden, and then take it out.

Tip: 1. Garlic needs to be fried with butter before use, otherwise it will be spicy.

2. Cheese powder is used for seasoning, which can well cover up the garlic flavor and make the biscuit taste richer.

3. It is best to shape the dough with a fresh-keeping bag to avoid sticking your hands.

4. If there is no biscuit mold, you can roll it into strips and put it in the refrigerator for a while, then harden it slightly and then shape it into a cylinder, and continue to freeze it hard.