材料:7 H4 h- J% u9 n: P. T6 F8 o
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低筋粉 125G、黄  油 75G、糖  粉 45G、鸡  蛋 20G、奶  粉  7G、盐  1G、奶  酪 少许: M; q$ ~" L# ^' S! F

* @: U  b$ A, M8 I7 }* N做法:2 ^2 c& U. g7 D% e) m2 i: n

9 o4 A4 D5 @- H; G1.将低筋粉,奶粉,盐混合均匀过筛备用。9 A8 F9 [! _( v0 W0 n/ a7 [' ?( J" H

7 D# p" t+ e* o# ~$ h2.用手松发奶油到发白发亮量增多。（均可以用打蛋器操作，我做的分量小，懒的洗，用手操作的）
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3、加入糖粉继续松发，分次加入蛋液搅拌（注意要分次加入哦，否则容易造成油水分离），再加入过筛的低筋粉,奶粉和盐，折聚成均匀面糊，揉搓成直径约5厘米的长条状或者擀成0.6CM厚的饼  状，放入冰箱冷藏约一个小时左右。$ o4 n/ v$ r/ G0 L) P

- z/ Q, d4 |- p+ S. A2 X4.将冷冻好的条状面团切成0.6CM的薄片均匀放入烤盘(或者用模具刻出喜欢的图案),留少许空间,表面撒上 奶 酪 粒放入烤箱,上火170度,下火150度,烤12分钟左右.
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; p, a% U  B3 s5 F, J8 b. o小贴士:4 T! s, f! i1 f  g8 q* s7 }. y6 G

- q/ J4 n, v9 ?2 k. Q& v. q& E1.加入低筋粉后不要过多搅拌,影响面团松软.# C3 Q* M% |2 [  I6 l
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2.烘烤时注意烤箱温度,时间,否则影响成品外观.
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3.要求大小均匀,浅棕色即可.+ |3 h, W' H0 o
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