How to make milky almond biscuits

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  1. Add fine sugar to the milk pot, heat over low heat to melt the sugar to form milk liquid and set aside to warm.

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  2. Soften butter at room temperature and beat slightly.

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  3.Add milk liquid in portions until the volume expands and turns white.

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  4. First, sift in the low-gluten flour.

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  5. Add almond powder and milk powder and mix well.No need to over-stir..

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  6. Mix the batter well.

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  7. Wear disposable gloves, roll the strips first and then put them into the biscuit mold.Remember to use fresh-keeping The membrane separates the mold.You can also directly roll it into the desired shape and then place it in the refrigerator for half an hour to set.

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  8. Take it out and cut it with a knife to a thickness of about 0.5cm.

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  9. Place a layer of tin foil on the baking sheet, put the cookies in, remember to keep them apart.The volume will expand slightly when baked.We press out a few lines with a fork so that it won't be too monotonous, which is random.Preheat the oven to 170 degrees in advance, place the middle and lower racks and bake for about 12 minutes.

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  10.The fragrant biscuits are here~