1. After the butter is completely softened at room temperature, add sugar to beat, let the sugar fully dissolve
2. Add eggs in three or four times to avoid separation of water and oil, stir until creamy
3. Sift the low-gluten flour and the cake flour I used to make it evenly. Don't over-mix it, it will tend to become gluten.
4. Spread greased paper on the baking tray, put the batter in a piping bag, squeeze it into a hollow circle, and put the almond wood in it
5. Put it into the preheated oven, fire up and down at 180 degrees for ten minutes, and turn the heating air at 150 degrees to circulate for ten minutes. You should adjust it at any time according to the temperature of your own oven!
6. The amount of ingredients in our recipe is about 400 grams of cookies, and two plates are required. Later, I made a few small and finger-shaped ones, and played at will
