1. The butter is softened at room temperature, and it is softened until it is pinched by hand without any resistance. Add fine sugar and mix well with an unpowered whisk first, so that it will not fly around when beating.
2. When the butter is light and feather-like, add the egg liquid in portions, a little at a time, and add more after mixing until all the egg liquid is added. Add milk in the same way.
3. This is in a ready state, like ice cream
4. Sift in low-gluten flour, use cutting and mixing techniques to avoid gluten, just mix evenly without dry powder.
5. Test whether the butter will be beaten too much, rub it with your fingers, and feel that there is a granular texture of sugar in it, indicating that the butter is beaten just right. If you can't pinch it, it means the butter is beaten too much, so that the pattern will easily disappear when baking.
6. Prepare the decorating nozzle, decorating bag, and scraper. Use the Sanneng 7092 decorating nozzle. Put the decorating bag in a high cup, put it on, put it down, put the decorating bag flat, and gently press down with your hands to air out .
7. When squeezing cookies, the piping mouth should be a little farther away from the baking tray, and start to squeeze about 1 cm. Don’t squeeze it against the baking tray. The texture will not look good, and the squeezed flower shape must be the same. Cooked, squeezing cookies is really a familiarity, I'm a kind of seldom.
8. Preheat the oven to 130 degrees for ten minutes in advance. Heat up and down, and bake the middle layer for 30 minutes, based on the temperature of your own oven.
