With makings
| Weak strength flour | 230g |
| Egg fluid (entire egg is hit fully) | 30g |
| 140g | |
| Candy pink (fine saccharic) | 90g |
| Tendril jumps over berry to work | 50g |
Tendril jumps over berry biscuit (gentleman's recipe is improved, easy operation edition) practice
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Butter lies between water softening, add juice of candy pink, egg, the hand is moved mix these dismiss become shallow to color (the butter in the graph has bit of bate to overdo, can put freezer 9 minutes, in a way is a few cakier)
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Join tendril to jump over berry to work (if grain is bigger, can first mincing) mixture agitate (the butter in the picture has dismissed a bit fleeciness, hoar, so about the same)
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weak strength flour the sieve is entered among them, mix with the hand, put mould model body. Put into freezer next refrigerant 1, 2 hours (must refrigerant oh, otherwise bad to cut, can come loose)
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hardening tendril Yue Mei cuts, bao Hou is controlled in 3mm (like thick children's footwear, be cut a bit more thickly, baked time is lengthened appropriately)
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Bake dish of overlay oilpaper, put trimly in bake dish on (stay have space) .
First warm-up, put in middle-level, be in charge of 160 degrees up and down next, probably 15 minutes or so (the temperature of every oven is different, time also can have change) -
Just had baked
Some are soft, after refrigeration good, very crisp.