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1. Cut the butter into small pieces in advance and put it at room temperature to soften, and soften until the small pit can be easily pressed out by hand. All the ingredients are weighed for later use.
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2. The softened butter is beaten with a whisk until smooth. This process requires patience. Whether the butter is softened in place is the key to success
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3. Add powdered sugar (if you don't like it too sweet, reduce the amount of powdered sugar appropriately). When adding powdered sugar, you must stir slowly, otherwise it will fly everywhere. The taste of powdered sugar is better than sugar
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4. Continue to stir until the butter becomes lighter in color and larger in volume
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5. This looks like whipped butter
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6. Add the egg whites in three portions, be sure to add a little at a time. In addition, why add egg white instead of whole egg liquid? Explain here: butter ➕ egg white = crispy taste, butter ➕ whole egg liquid = crispy taste, babies add it according to their personal preferences.
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7. This is the look of the egg liquid just poured in. Just be patient and beat it evenly.
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8. Sift in the mixed high and low flour
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9. Stir slowly without particles
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10. You can put the piping bag in the cup and turn it over to pour the batter, it's more convenient
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11. One-time piping bag, squeezing cookies is especially easy to burst. The piping bag that I use to make cookies can be washed and reused, and the most important thing is that it is strong.
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12. Squeeze them one by one. You can make it whatever you want. Remember that there must be a certain gap between the cookies and the cookies, because the cookies will become bigger during the baking process, and they will not look good if they stick together. La.
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13. The oven must be preheated for about 15 minutes in advance, because cookies are better shaped at high temperatures. Heat 160 and lower 150 middle layer for 20 minutes. The specific time depends on the temperature of each oven to determine the jacket, and the color is almost out of the pot.
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