Cherry Blossom Butter Cookies
1.
Put the butter in a clean basin, soften at room temperature, add powdered sugar, and continue beating with egg cream until the butter becomes lighter and feathery
2.
Knock the eggs into a bowl, beat them, add them to the butter twice, mix well each time, and then add the rest of the egg liquid
3.
Whipped feathery butter
4.
After mixing the high-gluten flour and cornflour, sift into the whipped butter
5.
Mix the flour and butter by cutting and mixing;
6.
Put the piping bag into the flower mouth, put the cookie batter into the piping bag and squeeze it into the baking tray
7.
Put it in a 200°C preheated oven, turn to 190°C, and bake for about 12 to 13 minutes;
8.
Put it in a 200°C preheated oven, turn to 190°C, and bake for about 12 to 13 minutes;
Tips:
1. After mixing in the flour, do not over-mix;
2. When squeezing cookies, leave a certain gap between the cookies to prevent them from expanding and sticking together after baking;
3. Try to squeeze cookies to a uniform size, and the baking maturity will be consistent;
4. The baking time is increased or decreased according to the actual situation, and you can see that the cookies are golden around;
