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1. Prepare the ingredients
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2. After softening the butter at room temperature, use a blender to beat until the color becomes whitish and the volume becomes larger.
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3. Heat and melt the milk and sugar (my heating method is direct microwave for 30 seconds) and then let the milk sugar mixture cool to room temperature
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4. Divide the cooled toffee liquid into the whipped butter 3 to 4 times, and continue to whip until it is smooth and feather-like without particles. Each time you add the milk sugar solution, you must completely whipped and blend the last time before adding it to the next time, otherwise there will be oil-water separation.
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5. Add the low-flour, almond powder, and salt to the whipped butter. The low-flour needs to be sifted
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6. Mix the butter and powder evenly by turning and mixing
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7. Mixed batter
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8. Choose your favorite piping mouth, put the batter into the piping bag
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9. Line the baking tray with greased paper and squeeze the cookie pattern
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10. Put the cookies in the preheated oven, and heat the middle layer at 170 degrees for 16-20 minutes (according to the temper of your own oven, observe the degree of color to control the baking time)
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11. It's out
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12. ~
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Tips:1. This recipe uses granulated sugar as the raw material because I personally prefer cookies with a crisp texture. Most powdered sugar in the market has added starch to maintain the shape of the powder, which will affect the taste.
2. The butter must be sufficiently softened at room temperature, just touch a pit with your hand, otherwise it will make the batter hard to squeeze.
3. Butter must be sent, cookies that are not sent in place will be hard after baking. But at the same time, it must not be passed, otherwise the pattern will disappear during baking.
4. Toffee water must be added after cooling, otherwise the water and oil will separate.
5. Almond flour is added to enhance the taste, and it does not taste like almonds. Some pros do not have almond flour and can be replaced by other flours, but the taste will be poor. It is recommended that you should prepare the ingredients before making it.
6. If you feel that this recipe is too difficult to squeeze, it is because the butter is not in place, it must be whitish. It’s a little harder to squeeze in cold places, so you can squeeze it under a little warmth with your hands.
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