Cookies

Cookies

1. Prepare all ingredients

2. First of all, the butter must be softened at room temperature to an ointment shape, and it can be easily removed with a spatula.

3. Add the salt and powdered sugar in twice, first pour in half and mix well. Remember, it is to mix well. Just mix the fine sugar in the lowest gear of the whisk until you can't see it. It must be divided into several times!

4. Mix the fine sugar in the lowest gear of the whisk until you can't see it.

5. Then add 1 egg yolk, and continue to mix the egg yolk with the lowest gear of the whisk. Make sure that it is well mixed. In the meantime, hang the side of the bowl with a spatula.

6. The low-gluten flour is sieved twice and added, and then cut and mixed with a spatula. The butter is softened in place. The flour is easily absorbed by the butter. When the dry powder is not visible, it will stop immediately. Do not over-mix the flour. Ribbed, the cookie pattern may disappear

7. Prepare a thicker piping bag and put the cookie paste into the piping bag

8. Start squeezing cookies

9. Put it in the middle layer of the preheated oven, and bake at 150 degrees for about 25 minutes. You also need to adjust according to the situation of your own oven.

10. After baking

11. Afternoon tea.

Tips:

Tips:
The cookies are definitely soft after they are just baked. Don't touch them. They will become crispy when they cool naturally at room temperature. After cooling, they can be stored in an airtight jar at room temperature. They can be stored for more than 2 weeks. Cookies cannot be refrigerated. After being refrigerated, it will be damp and soft, so it must be stored at room temperature.
If you don’t understand the status method, please refer to the video in Mr. Tinrry’s recipe, which is very detailed.