How to make Japanese snow fluff triangular pastry How to make Japanese snow fluff triangular pastry

1, 30g of milk powder, 42g of powdered sugar, 13g of strawberry powder, 136g of butter, 150g of low gluten flour, 50g of almond flour, 1g of sea salt.

2, 68g of butter soften, add 20g of powdered sugar and 0.5g of sea salt, mix well.

3. Add 10g milk powder, 75g low gluten flour and 25g almond flour, mix well.

4: Place on a greaseproof paper and fold the greaseproof paper into a square. Flatten it, put it in the refrigerator and chill it.

5: Take out and cut into 9 parts. Bake in the oven at 160 degrees for 25 minutes.

6: Mix 10g milk powder and 2g powdered sugar, stir well. 10g milk powder and 3g strawberry powder, stir well. Put them into the original triangular shortcake and strawberry triangular shortcake respectively, and cover them with milk powder.