Salt paste, sugar powder, vanilla extract, whole egg low-gluten powder, milk powder, baking powder, sugar powder, Taylor powder, egg white, oven, tin foil, eggbeater, soft candy anti-sticking rolling pin, soft candy anti-sticking indexing wheel, plastic wrap and soft candy biscuit forming mold.

2 practice

1. Add powdered sugar to the unsalted cream and beat well.

2. Add eggs and vanilla extract. Beat quickly into a paste with a blender. 3. Sieve the low-gluten flour, milk powder and baking powder, then pour them into 2 and stir them into a uniform dough.

4. Put the kneaded dough on the plastic wrap and knead it into a cylinder with a diameter of about 4cm. Leave it at room temperature for a period of time.

5. Cut the dough with a knife after molding, and wrap the remaining biscuits with plastic wrap to prevent water loss.

6. Put the dough on the dividing wheel, roll it out with a rolling pin, and press the shape on the biscuit with a setting die.

7. Put the cookies on the tin foil and put them in the oven, and bake them at 180 and 160. The time depends on the thickness of the biscuit, which can be baked.

8. Take a proper amount of soft candy, roll it thin and shape it with soft candy.

9. After baking, take out the cookies, leave them for a while and dry them at room temperature.