1. Beat the softened butter with an electric whisk at low speed.
2. Add powdered sugar, salt, and vanilla extract and mix well with an electric whisk at low speed and then at medium speed.
3. Stir it well.
4. Add the animal fresh cream in two batches, stir evenly with a whisk at medium speed each time, and then add the next time.
5. Hit until the volume is doubled and the color becomes light yellow!
6. Add the sifted flour!
7. Use a spatula to mix evenly without dry powder. Remember not to over-mix to prevent the flour from becoming gluten.
8. Put the piping mouth (I used Sanneng 7092 medium) in the piping bag, and then put it in the batter!
9. Squeeze round cookies on the baking sheet clockwise!
10. Leave a certain distance between the cookies so that the cookies will expand when they are baked.
11. Put it into the middle layer of the preheated 170 degrees oven, bake up and down for 23 minutes, and observe the coloring in time for the last five minutes!
12. After being out of the oven, move it to the air-drying net to cool thoroughly.
13. Make a comparison, crispy.
Tips:If it's too cold to make it crispy, you can put it in the oven at 150 degrees and bake it for 5-10 minutes!
