1. All materials are ready.
2. Cut the butter into small pieces and melt at room temperature.
3. Break up the egg liquid.
4. It is best to disperse the butter in a small late night or in a basin, so that it is more thorough.
5. Add egg liquid to the beaten butter 3 times and beat them separately. The egg liquid must be added in bit by bit to avoid separation of water and oil. Beat the butter until it is slightly puffed and whitish.
6. Add milk powder, icing sugar, and sugar flour separately, and no longer use a whisk.
7. Use a spatula to mix evenly until the dough is slightly hard. The cookie shape made from such a dough can be more stable. Otherwise, the butter will melt during the baking process and the cookie shape will soften.
8. Cut a small corner at the tip of the piping bag, place the piping mouth, and carefully put the dough into the piping bag.
9. Squeeze it on a baking sheet lined with greased paper, and preheat the oven at 150 degrees.
10. Bake the biscuits up and down at 150°C until the biscuits are golden. Pay attention to the color of the biscuits. ps: Be sure to pay attention at all times! Otherwise, chocolate-colored biscuits may be baked...
Tips:You can mix in matcha powder, chocolate powder and other materials to make cookies with different flavors and colors. Well, what I photographed will be here soon, next week po cranberry cookies and almond cookies^_^
