1. The two avocados are peeled and cored, and then crushed, as fine as possible. This process is more tiring and it is really difficult to crush. It’s not easy to break the cooking machine without water, but you can’t add water to it and you can only use a spoon to grind it.
2. Cut the butter into small pieces and let it soften at room temperature
3. Beat the softened butter, then add the egg yolk and stir well.
4. Sift the low-gluten flour and add it to the butter and egg yolk paste. Stir well
5. Add the white sugar and crushed avocado to the butter-flour yolk paste and mix vigorously.
6. The mixed batter is almost dough-like, I made it this time a bit thin, so the cookie shape is not right
7. Put the dough into the piping bag and install the flower-shaped piping mouth.
8. Put oil-absorbing paper on the baking tray. Since more butter will produce a lot of oil, I put two layers of oil-absorbing paper
9. Squeeze it into a baking tray with a piping nozzle to form a cookie style. Then put it in the preheated oven to make the middle and upper layer, the upper and lower temperature is 180 degrees, and bake for about 16 minutes. You can watch the cookie changes at any time. Take it out as soon as the surface layer turns yellow, so as to avoid the fire.
Tips:1. Grind the avocado as finely as possible, otherwise it will be more difficult to squeeze the flowers.
2. All the ingredients should be close to the dough after mixing, so as to make the cookies easier to shape.
3. Observe the color change of cookies in the oven at any time during the baking process.
