Chrysanthemum Butter Cookies
1.
Dice the softened butter
2.
Beat with an electric whisk until smooth
3.
Pour in powdered sugar and caster sugar
4.
Stir slowly at first to prevent the powdered sugar from splashing, continue to beat until the butter is smooth and slightly enlarged
5.
Add the beaten egg liquid three times
6.
Each time, beat until the egg and butter are completely integrated before adding the next time
7.
The whipping is complete to the volume and fluffy state
8.
The whipping is complete to the volume and fluffy state
9.
Add low-gluten flour, use a rubber spatula to mix the flour and butter evenly, and put it into a piping bag
10.
Spread greased paper on the baking tray, hold the piping bag, and squeeze out the chrysanthemum flower shape on the baking tray
11.
Put it into the preheated oven and bake. Middle level of the oven, 190 degrees, about 12 minutes
12.
Time is up, turn on the oven
13.
Take out the baking tray and see the golden surface
14.
Squeeze a second plate, this time changed the shape of the flower, and sprinkled a little matcha powder on one side
15.
Put it into the preheated oven and bake. Middle level of the oven, 190 degrees, about 12 minutes
16.
Time is up, just take out the baking tray
Tips:
1. When making cookies: powdered sugar and granulated sugar, it is best not to be less; the powdered sugar is to increase the fluffy and crispy feeling, and the granulated sugar is to shape and beautiful
2. When adding the eggs to the butter, be sure to add them in portions, and each time until the eggs and butter are safely integrated, then add the next time. Be sure not to rush it to avoid separation of egg and oil.
3. The butter doesn't need to be over-spattered. The entire whipping process can be controlled in about 5 minutes (depending on the specific situation).
4. The cookies have a short baking time and are easy to bake. Be sure to watch them in the last few minutes and bake them to your favorite color.
