1. Material drawing
2. The butter is softened into a paste, and it is smooth with a whisk (it’s already 11 o’clock in the evening when it’s done, and I don’t have a fork for waking up the two little guys. I don’t have a manual whisk). Use salted butter or none. Salted butter is fine, but if you have salted butter, you don’t need to add the 1g of salt. The taste is the same.
3. Add salt and caster sugar, and beat it smoothly (for cookies, it is best to use half and half sugar and half frosting. If there is no frosting, use granulated sugar instead. If there is no granulated sugar, use soft white sugar instead, but be sure to follow the large particles, otherwise it will not squeeze. Come out the pattern)
4. The beaten butter becomes larger and the color is slightly whitish. If you can't see the sugar, stop the whisk (I stirred it)
5. Add half of the whipping cream, or you can replace it with the same amount of whole egg liquid (whether it is light cream or whole egg liquid, pour it into the butter twice, if you add all of it at one time, it may cause oil and water separation)
6. Add all the whipped cream to the butter and mix well. You can add 1 drop of vanilla extract to enhance the flavor, so that the cookies are not just monotonous sweetness
7. Sift in the low-gluten flour, be sure to sieve it, it doesn’t matter if you divide it several times, the flour will be brought into air after sieving, and the cookies will be more crispy
8. Cookie batter
9. I can squeeze cookies. I’m so ugly, I’m still squeezing one by one. I’m not afraid of jokes. After squeezing for an hour, I was still disgusted by someone. At this time, you can preheat the oven up and down to 160°C, and bake for 12-15 minutes, depending on the situation of your own oven. To share with you a trick to make cookies not too heavy: When the cookies are almost ready, turn off the lower heat of the oven until the cookies are baked. Because the fire will make the cookies color too fast, if you feel that the cookies are more satisfactory, you can turn off the fire and wait for the cookies to be baked (teached by a senior baking sister, share it with everyone here) )
10. Finished product (this is made by that sister, borrow the picture below, I forgot to take it at 2 o'clock after I finished it that night)
Tips:After adding the butter to the sugar, stir until the sugar is no longer visible, stop the whisk, don't over-stir it, the pattern will disappear.
If you want crispy cookies, replace the whole eggs with egg yolks.
