1. Prepare the materials
2. Put the butter at room temperature until softened and beat with a whisk until smooth
3. Add in granulated sugar and powdered sugar and blend again until the butter becomes lighter in color, larger in volume, and smooth lines are formed
4. Add the beaten egg liquid three times, each time until it is fused, then add the next egg liquid. At this time, the butter is fluffy and the color is whitish and resembles a creamy cream.
5. Sift in the low-gluten flour, use a rubber spatula to mix the flour and butter, pick up from the bottom and stir. Never stir in a circular motion to avoid gluten in the flour.
6. Fill the cookie batter into the piping bag, line the baking tray with greased paper, and then squeeze the cookies on the baking tray
7. Preheat the oven at 170°C for 10 minutes, and bake the middle layer of the oven for 15-18 minutes. The specific baking temperature and time can be adjusted according to the temper of your own oven. Try not to go away when baking, and observe the coloring more frequently.
Tips:1. Powdered sugar is a great contributor to maintaining the pattern of cookies, and fine sugar can make cookies more crisp. This is the reason why powdered sugar and fine sugar are added;
2. If the eggs are put in the refrigerator, it is best to return to room temperature before using;
3. The butter should be sufficiently softened before being sent, otherwise it will make the batter harder and more difficult to squeeze;
4. Be careful not to blow the butter, just send it to a smooth feather-like shape without particles. If the butter is blown, it may cause the pattern to disappear during baking;
5. When adding the eggs to the butter, be sure to add them in portions, and each time they must be beaten until the eggs and the butter are completely integrated before adding another time, otherwise there will be separation of the egg and oil.
6. Because the baking time of cookies is relatively short, it is easy to bake. It is recommended that everyone watch it by the side
