1. The butter is softened at room temperature 2 hours in advance. The second method is to use boiling water to heat and soften the butter, first cut the butter into small pieces to help soften it quickly, and stir it with a single whisk.
2. Butter should not be too thin or sticky. The key is to soften the butter. The cookies will disappear if the butter is not softened. The softened butter can be whitened by adding salt
3. Add the granulated sugar, add the granulated sugar in 2 times, just mix well, then pour in the rest and mix well. It is normal that the mixed fine sugar is still granular and not completely softened. Then add egg yolk and vanilla extract and stir well.
4. Low-gluten flour is sieved and added twice, and the flour is completely absorbed into the butter by cutting.
5. This is the absorbed batter. Use a smoothing method to check if there are any flour particles.
6. Put it in a piping bag or a piping gun, personally using a piping gun. I squeezed the piping bag several times. The mounting gun is also very convenient and not wasteful.
7. Brush some butter around and in the middle of the baking pan and spread the oil paper on the baking pan so that the cookie flowers will not be stuck when squeezed
8. Put the prepared cookies in the preheated oven and heat up and down at 150° for 30 minutes. The temperature of the oven in each person's home is different. Adjust it according to your own oven. If you take it out and cool it and it is still not crisp, it means it is not cooked. You can put it back in the oven and bake for another 10-15 minutes
Tips:The amount above is for 1 plate of cookies. I squeezed 8-shaped cookies so I can make 2 plates, one large and one small. There are also pictures of failed cookies in the finished product below
