Royal Cookies
1.
Sift the low powder and milk powder first, put the whipped cream at room temperature in advance, soften the butter in advance, beat evenly at low speed, add powdered sugar and salt, first use low speed, then use medium speed to beat evenly
2.
Keep the whipped cream at room temperature, add it in twice, beat at a medium speed until it is twice the size of the butter, and the color becomes lighter.
3.
Add the low-powder and milk powder, mix well, and put it in a flower bag. For the flower mouth, I use eight teeth flower mouth.
4.
Squeeze it clockwise, put it in the middle of the preheated oven, and heat up and down to 170 degrees
