1. Raw material diagram.
2. The butter is softened at room temperature, so use a whisk to beat it slightly.
3. Add salt, granulated sugar, and powdered sugar in sequence.
4. Beat until the sugar melts, the butter turns white, the volume becomes larger, and it is fluffy and delicate.
5. Add the whipped cream in portions, and mix with the butter evenly after each addition.
6. Mixed butter paste.
7. Sift the low flour until the butter is battered.
8. Stir evenly with a cutter.
9. Put it into the piping bag with the piping mouth.
10. Squeeze it into a lollipop shape on a baking tray, then insert a bamboo stick, sprinkle an appropriate amount of sugar needles, and put it in a preheated oven, 180 degrees, middle level, upper and lower fire, about 20 minutes. (The specific time depends on each oven)
Tips:Poetry heart phrase:
1: Stir the butter paste at low speed.
2: If there is no light cream, use the same amount of whole egg liquid instead.
3: The specific baking time depends on each oven.
