Butter Cookies
1.
Prepare materials for later use;
2.
The butter is softened so that it can be pressed down with an egg beater;
3.
Soften the butter, turn on the mid-range whisk to whip the color into feathers;
4.
Add caster sugar to beat the fusion;
5.
Add the eggs in three batches to beat and fuse to avoid separation of oil and water;
6.
Sift in low-gluten flour at one time and mix well with a spatula;
7.
Mix evenly with a spatula;
8.
Choose your favorite piping mouth and put it in the piping bag, put it in the cup, and put it in the mixed dough;
9.
Squeeze it neatly onto the baking tray, leaving some gaps in the middle, which will swell during baking to avoid sticking together;
10.
Preheat the oven up and down at 170 degrees for 30 minutes and the surface will be slightly colored, just take it out and let it cool;
11.
It's so crispy that it drops scum everywhere on one bite, and it's delicious to burst.
Tips:
The butter needs to be softened at room temperature to soften. Don't melt in water. If the temperature is too low, put it in the oven and let it soften for 10 minutes. If the softening is not in place, it will be very tired and soft, and there will be no pattern.
The butter must be sent to a feathery shape with an electric whisk. If the butter is not in place, the pattern will not be retained.
