1. After the butter has softened at room temperature, beat it with a whisk until smooth
2. Add granulated sugar and powdered sugar, and beat until the color becomes lighter and the volume is enlarged
3. Gradually add the egg liquid in portions, each time until it is completely integrated and there is no separation of water and oil. Add a few drops of vanilla extract and beat evenly
4. After whipping to the swelling and whitish cream state, sift in the low flour and almond flour and mix well
5. All the flour is moist
6. Put it into a piping bag or a piping gun, squeeze out the pattern on a greased paper baking tray, put it in the middle of the oven, and fire up and down at 190 degrees, about 10 minutes, and the edges will change slightly.
7. Just let it cool
Tips:It is fine if there is no vanilla extract.
