1. The above formula is suitable for the amount of one serving of Xuechu cookie golden non-stick bakeware. Cut the butter into small pieces to soften, add in powdered sugar, beat until feathery, add egg yolk, and continue to beat. (You can press the handprint to the degree with a light touch with your finger)
2. Beat until the butter is soft and fluffy. Don't leave it for too long. The cookie pattern is easy to be deformed.
3. Add salt to the beaten butter, sift in bread flour, cake flour and cornstarch.
4. Mix well. (Turning and pressing)
5. Put it into a piping bag with a piping device and squeeze it into a baking tray. I use a 20-tooth large flower mouth.
6. After preheating the Dongling oven at 170 degrees for 3 minutes, put it in the middle and lower layer and bake for 20 minutes.
7. Finished picture.
Tips:This cookie is not difficult to squeeze, easy to shape, and the temperature needs to be adjusted appropriately according to your own oven.
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