Light Cream Cookies
1.
Cut the butter into pieces, and the greenhouse will naturally melt; (it means it can be pressed down with your hands!)
2.
Whip the softened butter with an electric whisk;
3.
Add powdered sugar and salt to beat until the volume becomes larger and the color turns white;
4.
Add whipped cream in three times, and mix well; (can't use an electric whisk! Manually stir and mix evenly! Also don’t add whipped cream at one time, as it will easily separate oil and water)
5.
Sift in low-gluten flour, cut and mix evenly with a spatula, as long as there is no dry powder; (Don't stir in a circle, and don't over stir!)
6.
Mixed batter
7.
Put the piping mouth into the piping bag first, and then put the batter into the piping bag;
8.
Push the batter forward with a spatula;
9.
Squeeze out the patterns you like;
10.
Preheat the oven at 175°C for 5 minutes, then put it in the baking tray and bake at 175°C for 16 minutes! (The specific temperature is still adjusted according to the temperature of your own oven, and you must stare at the oven in the last few minutes to avoid over-baking)
11.
Whipped cream cookies from the oven, not bad! ^?_?^
12.
Crisp dregs! ^?_?^
Tips:
The butter must be sufficiently softened before blowing, otherwise the batter will be harder and more difficult to squeeze.
Don't beat the butter, it will cause the pattern to disappear during baking.
The whipped cream should be added in portions, and it is likely that water and oil will separate if added at one time.
Be sure to watch it in the last few minutes, cookies are easy to bake!
