1. Prepare the ingredients, mix the high powder and low powder, and sieve three times. This step cannot be omitted. The butter is softened in advance, pay attention to the degree of softening, the butter is in a matt state, do not soften to a pit, slightly hard state. Stir whipped cream and salt well and set aside.
2. Pour all the powdered sugar into the butter, stir a few times with an egg beater, and then whip it on a medium-to-high grade to prevent the powdered sugar from splashing out.
3. Whip the butter until it is all white and bulky. It takes a little longer to pass the butter. Don't worry.
4. Add milk powder and beat until there are no particles.
5. Then pour in cornstarch.
6. Beat until feathery, add salt and light cream, and beat evenly.
7. Sift into the high and low mixed powder.
8. Use a spatula to turn up from the bottom until there is no dry powder, then turn up from the bottom, then grind on the edge of the basin until it is smooth, and mix until fully mixed. It uses the method of cutting and mixing first and then pressing and mixing.
9. Prepare a silicone or cloth piping bag (do not use one-time, it will squeeze), put the piping mouth, and put the cookie batter into the piping bag.
10. At this time, preheat the oven and fire up and down to 130 degrees.
11. Squeeze the batter onto the biscuit baking tray, hold the piping mouth straight, and slowly make a circle clockwise when squeezing it. When the height is enough, mention the Jenny cookie shape.
12. Place the baking tray in the preheated oven, and place it on the middle and lower floors to prevent the cookies from overly colored.
13. Bake at 130 degrees for 40 minutes
14. Bake at 180 degrees for 3-5 minutes, and observe the coloring.
15. The baking color can be adjusted according to personal preference, and it can be eaten after cooling.
16. Cookies that are crisp to the point of scumming.
Tips:1. The softening of butter is very important. It is too hard and difficult to pass, and the pattern squeezed out by too soft is not three-dimensional.
2. The butter must be in place for the cookies to be crisp.
3. The Jenny cookie shape uses a Wharton 2D decorating mouth.
