Aragon

1

Prepare the material first

2

Butter softens, mixed with sugar powder, eggs, and a little mixing. Don't send。

3

Then he pours down low-banded flour and rubs it in a noodle。

4

A nice pasta is more dry. Because of the inconsistent water intake of flour, it may be necessary to adjust the amount of powder below one so as to ensure that the pasta is covered in groups without being too wet. When the noodles were swung, the silence was relaxed for half an hour。

5

PLACING LOOSELY FINE NOODLES ON THE BOARD INTO RECTANGULAR ONES OF APPROXIMATELY 0.5CM THICKNESS. AND WHEN YOU'RE DOING THIS, YOU CAN PUT SOME FLOUR ON THE BOARD。

6

Slice the good ones and cut them into long strips

7

Pick up two ends of a long strip, twist a few circles and put them in the oven。

8

The oven is preheated to 180 degrees and the oven is placed in the middle level for about 25 minutes. It's fine to bake to the surface gold。

9

The delicious Aragon will come out

1 Since the noodles are not watered, they are made of egg fluids, so they are more sticky when they are rubbed. Adding to the wateryness of the different varieties of flour, the softness of the fined face may vary, requiring that the use of flour be adjusted to make it a more dry, less soft face. If it were too soft, it would be less beautiful. 2. Sugar powder in the formulation should not be replaced by fine sugar, otherwise it is not easy to keep a shape while the cookie is baked. And if you don't have any sugar powder, you can use it to grind it with a food machine. Three, don't paint the grill, otherwise the cookies are sticky and they may be deformed and not so straight. Four, if you like more hard cookies, you can omit butter from the formula. If the butter is not used, the egg fluid will be added to 8 grams at the time of manufacture. It is also the same principle, which is not soft, but it does not scatter dry noodles。