We go on to the flour that has been sifted. First, we put the flour into the basin after running it through a sinker. The two of us work well together.
They need to be shaped now. The most effective method is to use paper movie to form a roll, as seen below, and then chill it for about an hour. Moving forward, we will be baking “slices” that are 1 cm or thinner.
Bake them for around 11 or 12 minutes at 180 degrees on a lower oven rack. We remove them as soon as we see the edges becoming golden. I learned the hard way that leaving them out while they’re still soft led to a hardening when they cooled down. You shouldn’t be scared if you touch one and see that it’s soft.
Have fun.
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