1. Prepare the materials. Butter softened and cut into small pieces
2. Sift low flour and corn starch for later use
3. Butter and salt
4. Send it like this
5. Add in powdered sugar and beat. This one looks like it has been beaten with powdered sugar.
6. Add the cream and beat again
7. When the butter and cream are evenly whipped, add the butter to continue whipping. The cream was dispensed 3.4 times in total.
8. Finally sent to this. Very fluffy, bulky, with clear lines.
9. Then sift in the sifted low flour and cornstarch
10. well mixed. There is no white powder. Remember not to over-mix. It doesn't taste so good when it's muscular.
11. Put the batter into the prepared piping bag. Squeeze the shape. Lift up at the end. Don't press it down. It swells when roasted. How could it collapse a little. It doesn't look so good when pressed down. Decorating mouth is Sanneng 7162
12. Then he used Wharton's 4B flower mouth to squeeze a plate. The amount of this square made 3 gold plates.
13. Preheat the oven 180 degrees while squeezing. Squeeze it into the oven and bake it. Bake for about 25 minutes. I squeezed it a bit thick.
14. Seeing the coloring is almost ready.
15. Run cookies. Haha
16. Take out the baked cookies and cool them with a net. Don't put it in the baking dish. It won't be crispy or crispy after being absorbed by moisture.
Tips:The butter must be softened to pass it. The butter is squeezed well when it is in place And the pattern will not disappear.
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