Butter biscuits, tell me about it

Cookies: 200g of low-gluten flour, 0/30g of butter/kloc, 35g of fine sugar, 65g of powdered sugar and 50g of eggs.

1, butter is cut into small pieces and softened at room temperature.

2. Stir the butter until smooth with an egg beater.

3. Add the fine sugar and powdered sugar and continue to beat until the butter is smooth and slightly swollen.

4. Add the beaten egg liquid in three times, each time until the eggs and butter are completely mixed before adding the next time.

5. After whipping, the butter is fluffy and creamy, and the color is white.

6. Sift in low-gluten flour

7. Stir the flour and butter evenly with a rubber spatula or flat spoon until the flour is completely wet. Don't stir too much. Put the batter into the flower mounting belt, squeeze the pattern on the baking tray with your favorite flower nozzle, and bake it in the preheated oven. Middle layer of oven, 190 degrees, 10 minutes or so.

Egg tart water: animal whipped cream 180g, milk 140g, fine sugar 80g, 4 egg yolks, and low-gluten flour 15g.

Mix whipped cream with milk, add fine sugar and condensed milk, and heat and stir until the sugar dissolves. After cooling until it is not hot, add egg yolk and low-gluten flour and stir well.

Put the egg tart skin into the egg tart mold, let it stand for 20 minutes, and pour in the egg tart water until it is seven minutes full (the egg tart skin will swell during baking, so don't fill it too full).

Put it in a preheated oven and fire it up and down at 220 degrees for about 25 minutes.