1. All materials are ready
2. Add softened butter to powdered sugar and mix well with a rubber spatula
3. Then use an electric whisk to beat into a smooth shape, add the egg liquid in three times, each time the egg liquid and the butter paste must be fully mixed before adding new egg liquid
4. It can be slightly expanded and the color is slightly lighter.
5. Sift in low-gluten flour
6. When mixing with a rubber spatula to form loose granules, add almond flour
7. Stir it into dry powder-free form
8. Put the large flower mouth into the piping bag, and put an appropriate amount of cookie batter into the bag
9. Squeeze out flower cookies directly on a non-stick baking pan, and garnish the core of the flower with homemade strawberry jam, put it into the preheated oven, 180 degrees, middle layer, upper and lower fire, 15 minutes or so, golden edges
10. After being out of the oven, place it on a drying rack to cool, and seal the can for storage
11. The lovely flower shape, the more I look at it, the more I like it, and the strawberry jam made in summer is not wasted
12. The compound taste is awesome
Tips:To make the pattern clear after baking, put the squeezed cookies together with the baking tray in the refrigerator freezer for 10 minutes, and then put them in the oven after they are shaped, so that the pattern lines are clear.
