1. Cut the butter into cubes and soften in advance to easily poke holes. Preheat the oven to 160 degrees.
2. Add powdered sugar and salt to the butter.
3. Beat the butter with an electric whisk.
4. Until the volume becomes larger, the color becomes lighter.
5. Add the egg whites in 2 portions.
6. Whip each time until the egg white and butter paste are completely fused. After the finish, the butter paste is delicate and shiny, light, and white in color.
7. Sift in low flour, high flour, and almond flour.
8. Stir it with a spatula to form a cookie paste (the dry powder is not visible).
9. Prepare the piping bag and SN7092 8-tooth flower mouth, and put it in the batter.
10. Squeeze a circle on a baking sheet lined with greased paper.
11. Put it in the preheated oven, 160 degrees, 18 minutes.
12. After baking, move the cookies to the wire rack to cool, and the cookies will become crispy.
13. Keep sealed.
Tips:1. It is recommended to use powdered sugar or granulated sugar to make cookies, not coarse granulated sugar, otherwise it will affect the pattern
2. If it is hot, you can put the squeezed cookies in the refrigerator for about 20 minutes, the baked pattern will be very three-dimensional.
3. Add egg whites or water to the cookies, the finished product will have a crispy taste; add the whole egg liquid, the taste will be crispy; add the egg yolk, the taste will be crisp
4. When you squeeze the cookie, you must press it down gently so that the batter will not be brought up.
5. Baking temperature and time are for reference only.
