Fancy Butter Cookies
1.
Prepare to weigh all kinds of ingredients, sieve the low-gluten flour, and smash the eggs for later use. Cut unsalted butter into small pieces and soften at room temperature
2.
Spread the softened butter with an electric whisk, then add the fine sugar and powdered sugar,
3.
Beat until the butter is smooth and slightly enlarged.
4.
Add the whole egg liquid in 3 times. This is the first time it has been added. Each time, beat until the egg and butter are completely integrated before adding the next time.
5.
The butter after 1 whole egg liquid is very fluffy and slightly whitish in color.
6.
Sift in low-gluten flour. Stir the flour and butter with a rubber spatula
7.
Until the flour is completely moistened. Put the chrysanthemum mouth into the piping bag, put it in the batter, cut out a small opening in the piping bag, and squeeze out half of the piping head
8.
Extrude patterns on a baking sheet lined with baking paper. Squeeze and make a circle while squeezing out the shape you like, then put the jam
9.
You can also embed almonds
10.
In the oven, heat up and down, preheat at 180 degrees for 2 minutes, put it in the baking tray, bake for 18 minutes, it's ok
11.
After cooling, put it on a plate, make tea, and walk away after afternoon tea~
Tips:
Everyone's oven temperament is inconsistent, so pay attention to observation when baking to prevent burnt. After being out of the oven, place it on the cooling rack to cool!
