众所周知我是一个比较懒的人，所以我的制作方法都十分的简单，跟着我一步一步来，准没错！！！\n很适合新手小白！因为我每一步都有详细教程！手把手教学！

By 是黑米不是缇米

用料

• 黄油 100g
• 细砂糖 50克
• 低筋面粉 100g
• 全蛋 2个

做法步骤

1、黄油提前从冰箱里拿出来进行软化（注：在室温下融化就好，不要去隔水加热！！！也不要放烤箱加热！！！）大概软化一两个小时就可以了（判断成功的方法是拿打蛋器可以很轻松戳进去，就代表软化成功了）

2、这边选用的是低筋面粉，可以先进行过筛～之后直接倒进去节省时间

3、白砂糖，不喜欢吃很甜的朋友可以减半，然后放一丢丢盐口味会更好。

4、两个鸡蛋，重量大概在120g左右就可以

5、打开打蛋器中档（大概3-6这个样子，看你们自己的打蛋器型号来）去打发这个黄油

6、打到这种程度（就是都软了就行）加入白糖（分次加入）再次进行打发

7、倒入过筛的低筋面粉（这边建议是先搅拌一下，不然的话会飞粉！）

8、打到这个程度就ok。然后在这一步去给我预热你的烤箱！！（烤箱预热温度：200度上下火烤20分钟）

9、倒入两个全蛋（全蛋的意思是：蛋白+蛋黄都要，俗话就是一整个蛋！）

10、打个两分钟左右，呈现出这种糊状就不要再打了

11、咱们接下来上刮刀，把打蛋器没打到的地方，用刮刀进行搅拌，主要是把没有融合进去的面粉给它搅拌均匀

12、找个裱花袋给它装上（没有的姐妹可以用保鲜袋，剪个口子是一样的效果）

13、烤盘垫一层油纸（就是烘焙纸）

14、按照你自己喜欢的样子去挤，然后送它们进预热过了的烤箱。（烤箱温度：160度上下火烤30分钟）

15、等烤好之后立马打开烤箱把小饼干夹出来放凉（不要闷在烤箱里，会回潮软掉的）。刚烤出来的饼干有点软正常，自然晾凉以后就会变硬了，吃起来嘎嘎脆！

16、烤完之后的样子！！就可以开吃啦！

小贴士

热量很高，家人们看着吃哈哈哈哈哈哈哈哈哈会胖！黄油一定要软化！室温软化，不然的话打不动的。其他的不懂的地方评论区问我啦！！随时在线！

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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