It’s Hard to Squeeze Out of Friends in Winter-light Cream Cookies
1.
First pour the whipped cream into the milk pan
2.
According to our current weather, the room temperature is around 18 degrees and it is heated to around 70 degrees.
3.
Then set it aside to cool, and when it’s used, the temperature is around 50 degrees.
4.
After the butter is softened, cut into small pieces, put in a basin with salt, and mix well with a whisk
5.
Add the powdered sugar in three times. After each addition, it must be completely dissolved before adding the next time.
6.
After three times the butter has reached a puffy, light, feather-like appearance
7.
Add the cooled whipped cream to the butter paste three times and beat it with a whisk to make it evenly
8.
Add appropriate amount of rum or vanilla extract
9.
Add the sifted flour
10.
Mix well with a spatula
11.
Put it in a piping bag, don’t be scornful here, put in less each time
12.
Keep vertical to the plate and squeeze out your favorite cookie shape
13.
Preheat the oven to 170 degrees, and bake for about 20 minutes
Tips:
Note: 1. This step of heating the whipped cream is very important. I forgot when I made it for the first time. I didn't remember until the whipped cream was poured into the butter.
2. The temperature of boiling whipped cream should be adjusted according to the local temperature.
3. The cooled cookies should be sealed in time to avoid moisture and affect the taste.
