Bardan Mucchi

1

Preparation materials

2

Butter is softened early, and it is smoother with an eggbeater and sugar powder。

3

Keep hitting the butter with an egg-beater。

4

Add egg fluid three times

5

Each time the egg fluid is fully integrated with butter before the remaining egg fluid is added。

6

Screeched low-banded flour and powdered milk with a razor。

7

Bardam lost its shell。

8

Scratch Bardan。

9

I'll put the pieces in the dough。

10

Combination。

11

The molds are covered with film, and the noodles are organized into strips。

12

Noodles are placed in the moulds, the shapes are sorted and placed in the freezer room of the refrigerator, which is frozen to hard。

13

When frozen, the slices cut to equal thickness。

14

Put the biscuit on the non-glubber。

15

The oven is preheated at 180°C for 20 minutes in the middle floor。

16

To bake to the biscuit yellow is to be found。

1. Butter must be fully distributed in a very light state. The egg fluids were poured into butter three times, each time after full integration with butter and then the remaining egg fluids. When low powders are added, they are to be rolled with a razor, so long as they are seen without powder, and do not cause excessive mixing. 4. There are differences in the size of the ovens, so be flexible in setting the timing and temperature of the oven according to the actual situation. The baked cookies were immediately removed and then sealed and kept to prevent the tide from softening。