1. The butter is softened at room temperature, add powdered sugar and mix slightly with a spatula;
2. Whisk until fluffy and whitish feathers;
3. Add the beaten egg liquid and vanilla extract three times, stirring each time until it is completely absorbed, and then add the next amount;
4. Add sifted low-gluten flour and corn flour;
5. Mix well with a spatula;
6. Put the batter into a piping bag and squeeze it evenly on the baking tray;
7. Preheat the oven to 170 degrees, put it in the baking tray, bake for about 20 minutes, and simmer in the oven for 5 minutes after baking;
8. After being baked, place the cookies on the drying net, cool and seal for storage.
Tips:1. Slightly mix the softened butter and powdered sugar to prevent the powdered sugar from lifting up when whisking.
2. When the cookies are squeezed into the baking tray, leave a space between each to avoid expansion and sticking together after baking.
3. Adjust the baking temperature and time according to your own oven.
