1. Prepare the ingredients, cut the butter into small pieces in advance and soften it so that you can easily poke holes or wipe it off with a spatula.
2. Turn into a basin, pour in salt and powdered sugar.
3. Mix it with a silicone spatula to prevent the powdered sugar from splashing when it is whisked.
4. Use an electric whisk at medium and high speed, until the emulsification is doubled and the color is white and smooth.
5. Add the egg whites in two times. The egg whites at room temperature will separate the butter, oil and water due to the temperature difference in refrigeration.
6. Each time you pour, beat at low speed until the egg whites are absorbed, then add the next time.
7. In the middle, you can use a silicone spatula to scrape off the butter paste on the sides of the basin, and try to hit every corner. This is a mashed butter.
8. Mix the low powder and cheese powder in advance. Sift into the beaten butter paste.
9. Method, cut and mix, and then press against the edge of the bowl while turning the bowl. Let the butter paste and flour mix well. Don't over-stir it. Use a spatula to cut and mix.
10. The eight-tooth decorating mouth is installed in the decorating bag. It is more convenient to cut the mouth and put the piping bag on the cup. Preheat the oven at the same time, 180 degrees up and down.
11. Load the cookie paste.
12. Organize it, use a scraper to push it forward, don’t pack too much, it’s not easy to squeeze. But I almost put it in. Tighten the mouth of the bag.
13. Wrap the piping bag with your right fingers or fix it with the fixing ring. Hold the piping bag, hold the piping mouth on the left back, perpendicular to the top of the bakeware, keep a little distance from the bakeware, and then squeeze a circle at a constant speed to start squeezing. Squeeze a little more and then start to make a circle, which is roughly the shape shown in the figure, or you can squeeze the flowers according to your preference.
14. Squeeze it into the middle and lower layer of the oven, turn it up and down for 160, and bake for 25-30 minutes.
15. It must be baked thoroughly. Finally, it is hard to touch the pattern, which means it is baked, but it is not soft enough. After roasting, take it out and transfer to a cooling rack to cool down.
Tips:1. The butter must be softened in place, but not excessively softened.
2. Eggs should be room temperature eggs.
3. Keep a distance between the two cookie flowers, they will swell a little when baking.
4. Sealed and stored after cooling down.
