Original milk-scented shortcake

Recipe Recommendations

• unsalted butter 65 grams
• powdered sugar 60 grams
• vanilla extract 1/2 tsp of
• whole egg 30 grams
• milk 1 tsp
• milk powder 20 grams
• low powder 100 grams
• baking powder 1/2 tsp of

• milk fragrance
• baking
• half an hour
• simple

Steps for Original milk-scented shortcake

1

After the unsalted butter is softened at room temperature, add the powdered sugar and vanilla essence, stir well with a rubber spatula, and then beat well with an egg beater.

2

Add the whole eggs in portions, beat quickly, add the milk in portions, and continue to beat quickly until a uniform creamy paste.

3

Add the milk powder and continue to beat with the egg beater.

4

Sieve in the low flour and baking powder, and use a rubber spatula to mix in irregular directions to form a uniform batter.

5

Put the batter into the extrusion bag, put it into the flower spout, and squeeze it out in a clockwise direction.

6

Preheat the oven at 170 degrees, medium and bake for about 15 minutes.

7

Just look at the slight brown color around the cookies, depending on everyone's oven situation ~

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