1. Butter becomes soft at room temperature after being sliced, so that you can poke a hole with your finger.

2. Add fine sugar and beat well with an egg beater.

3. After the eggs are broken up, pour them into the butter paste three times, and each time you add them, you should fully send them away.

4. As soon as the egg liquid is added, some egg oil will precipitate.

5. After patiently spreading evenly, the butter paste will become delicate and fluffy.

6. Repeat the step of adding egg liquid until the butter egg paste becomes white and fluffy.

7. Sprinkle with kraft cheese powder first.

8. Stir evenly with a scraper.

9. After that, sift in the low-gluten flour.

10, continue to stir evenly with a scraper until there is no dry powder.

1 1. Find a fresh-keeping bag, pour the batter in and knead it into a ball.

12, and continue to be placed in the biscuit mold for molding. There is no biscuit mold, and it can also be packed in a fresh-keeping box, or simply made into a cylinder.

13. Then put the dough in the refrigerator and freeze it for more than two hours. It must be frozen hard, otherwise it will be difficult to operate when slicing.

14, and then slice with a sharp kitchen knife according to the thickness of 0.5-0.6 cm.

15, adjust the temperature of the wok to 160 degrees, and then bake 12- 13 minutes.