1. Just heat the milk and sugar to boil (to cool in summer and warm in winter)
2. The butter is softened in advance.
3. Whisk with an electric whisk (the volume becomes larger and the color becomes white)
4. Add the syrup in portions (mix well each time, then add the syrup)
5. Beat the mixture with a whisk.
6. Whipped butter is shiny.
7. Add the sifted low flour, salt and almond flour.
8. Use a rubber spatula to stir and press until there is no dry powder.
9. The cookie paste is put into a piping bag and squeezed onto the baking tray.
10. Preheat the oven in advance, about 20 minutes in the middle of 150 degrees (time and temperature are for reference only)
11. I can use the remaining temperature to simmer again.
12. Seal and store after cooling.
Tips:In winter, the liquid to add the cookies is heated and added in portions.
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