This is an old school of Chinese style biscuit and those who have tasted it will always said that it brought them fond memories. It is a whitish, round, cakey type of biscuit. It is sweet, soft, powdery and with some milky aroma..I tried to describe the biscuits to my friends and they gave me the Cantonese name “Kong Soh Peng” or using Hanyupinyin “Guang Su Pin”.. (光酥饼）菜谱搬运于https://kwgls.wordpress.com/2014/08/25/chinese-white-cakey-biscuit-guang-su-pin-or-kong-soh-peng-%ef%bc%88%e5%85%89%e9%85%a5%e9%a5%bc%ef%bc%8c%e5%a4%a7%e7%a6%8f%e9%a5%bc%ef%bc%89/
将烤箱预热至160摄氏度。
将所有粉类食材（奶粉和自发面粉）在混合碗中过筛，加入糖，搅拌至混合均匀。加入所有湿性食材（牛奶和食用油）用勺子搅拌，用手轻轻地“揉”面团直至形成柔软的面团。（所有的处理应该是轻的，不要揉出面筋）
将面团分成6个。像球一样形状，按扁。如果它太粘，使用手粉。在160度的预热烤箱中烘烤12-15分钟。将烤盘放在最低避免过度上色。