1. The butter is softened, I put it in the oven and use the fermentation function to heat it for 3 to 5 minutes to soften
2. Add the butter three times and beat with an electric whisk, each time after the powdered sugar and butter are completely fused, add another time.
3. Butter insulation water heating
4. Add the cream to the butter three times and beat with an electric whisk
5. The butter has been sent to this state on the picture. The butter is whitish in color and larger in volume, and the butter cream on the edge of the egg-beating bowl is feathery. \n\n
6. Sift the flour and cocoa powder into the butter cream
7. Use a spatula to mix the flour, cocoa powder and butter frosting evenly. The piping mouth is placed in the piping bag, the biscuit batter is put into the piping bag, and the batter is pushed to the forefront of the piping bag with a scraper. \n\n
8. When squeezing cookies, turn on the oven to preheat at 180 degrees. Hold the tail of the piping bag with batter in your right hand, vertically about 2 cm away from the baking pan, and squeeze out the batter evenly in a circle, leaving a gap between each cookie. The biscuits will expand during the baking process to prevent Adhesion!
Tips:The butter must be softened in place!\nPowdered sugar and cream are added in portions!\nThe butter is heated in insulated water before use!\n
