145g low-gluten flour, 40g pure milk and 35g butter.

Accessories:

1.5g milk powder, 40g fine sugar, 2 pieces 1.35g partridge egg butter, cut into small pieces, then heated and melted into liquid state in water.

2. Add two partridge eggs to the container.

3. Then, add 40 grams of milk and stir it evenly with an egg beater to form a mixed solution.

4. Next, add the melted butter.

5. Finally, add 40g of fine sugar,15g of milk powder and145g of low-gluten flour into the mixed solution.

6. Knead into a smooth dough by hand.

7. Put the dough into a large fresh-keeping bag and roll it into a rectangular dough sheet with a thickness of about 0.3CM.

8. Cut the rectangular dough into small squares about 1.5CM square.

9. Put the cubes in the baking tray.

10. oven 180 degrees, fire up and down, preheat for 2 minutes, then put the baking tray in the middle layer and bake for about 15 minutes. After cooling, it is sealed and stored. 1, knead into smooth dough, and don't knead for too long, otherwise it may affect the crispness of biscuits. 2. When kneading dough, the hardness of dough may be different due to the different water absorption of flour and weighing error. Generally speaking, the impact is not great. However, if the dough is too dry and not caked, or too wet and not sticky, the amount of some low-gluten flour can be appropriately increased or decreased. Because this cookie is very small, it is especially necessary to control the heat when baking. Don't overdo it. Look at the oven for the last few minutes.