食谱取自 ：Guai Shu Shu
4．面团平均分割成6等份。搓圆，用手掌轻轻压扁。放入预热烤箱里烤12 ~ 15分钟。（ 我的烤30分钟@140度 ）。
Recipe source : Guai Shu Shu
Chinese White Cakey Biscuit ( Guang Su Pin or Kong Soh Peng )
Ingredients :100g self raising flour
50g castor sugar
50g milk powder
45g fresh milk
10g condensed milk
20g cooking oil
Method :1. Pre-heat the oven to 160 degree Celsius
2. Sift all the flours (milk powder and self raising flour) in a mixing bowl, add sugar, stir until well mixed and make a well. Add in all the wet ingredients (milk and cooking oil). Use a spoon to stir until it is well combined.
3. With some flour in your hand, lightly knead the dough until it form a pliable dough. (All handlings should be light to avoid formation of gluten like the handling of Western short crust pastry) .
4. Divide the dough into 6 ( mine was 90g each ) . Shape like a ball, press and shape it like a disc. If it is too sticky, flour your hand before shaping. Bake in the pre-heated oven of 160 degree for 12-15 minutes ( I baked it for 25 minutes .) Place the baking tray in the lowest rack to avoid over browning.