How to make toast, omelette and biscuits

• 

  1. Prepare the required ingredients.

• 

  2.Weigh the low-gluten flour.

• 

  3.The butter is softened and can be pressed down easily with your fingers.Add 25 grams of powdered sugar., mix thoroughly with a spatula.

• 

  4. Add the egg liquid in 3 times and mix well.Mix thoroughly before adding the next The amount of egg liquid at one time.

• 

  5.Sift in low-gluten flour.

• 

  6. Stir until there is no dry powder.

• 

  7. Wrap 150 grams of biscuit batter in plastic wrap and put it into a mold for shaping.Make cubes 10cm long, 4cm wide and high, freeze for 30 minutes.

• 

  8. Add 3 grams of cocoa powder to the remaining batter and knead it into a uniform dough.

• 

  9.Put a piece of plastic wrap on it, roll out the cocoa dough to 16cm, with a width of 10cm flakes.Place the chilled plain dough.

• 

  10.Use plastic wrap to roll up from left to right and put it in the refrigerator to freeze 10 minutes.

• 

  11. Take it out after freezing, slice it with a knife, and cut 11 pieces.

• 

  12. Place in a non-stick baking pan.

• 

  13.Put it into the preheated oven and heat it up and down to 175 degrees for about 15 minutes.

• 

  14. Add 4 grams of water to 26 grams of powdered sugar and stir evenly.

• 

  15.After the biscuits are completely cooled, pour a small amount of sugar liquid on them.

• 

  16. Add 0.5 grams of pumpkin powder to the remaining sugar solution, mix well, and put it into a piping bag , cut a small opening.

• 

  17. Squeeze a small amount into the solidified white frosting to use as egg yolk.

• 

  18. Finished product picture.

• 

  19.Picture of the finished product.