1. President butter is softened at room temperature (I have used a lot of butter and found that only cookies made from President butter have a strong flavor and taste), add 2g of salt, and beat evenly with a whisk at level 1.
2. Add the caster sugar in two parts and mix well
3. Add the egg yolks, mix well with a whisk at level 1.
4. Add the sifted low powder in two times and push it evenly until there is no flour particles. Push it with a spatula to see the ice-cream-like texture. The spatula is softer and does not have much resistance. ps: The state of some children's shoes is not well mastered at this step. It is not too dry or too wet, too dry to squeeze the flower bag, the cookie pattern is inconsistent, and the pattern that is too wet disappears. If it is too dry, it is recommended to add a small amount of spare milk gradually, if it is too wet, it is recommended to add a moderate amount of low powder and mix well
5. Pour the butter batter into the flower bag and squeeze out the pattern into the oven. Mine is Changdi crwf-25g, the upper and lower heat is 140 degrees preheated for 10 minutes, then the middle part is baked for 20 minutes
6. The finished product, the color is even, the taste is crispy, and there is a bit of fresh sweetness
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