1. The butter is softened in advance with powdered sugar and salt. Beat the hair with a whisk. Don't turn butter into liquid, liquid butter cannot be beaten.
2. Finely chop chives.
3. Beat the butter 4 or 5 times and add the milk. Milk should not be refrigerated in the refrigerator. If it is too cold, it will separate the oil and water. Beat the milk and butter thoroughly and add the chopped chives.
4. The state of butter that has been beaten with a whisk.
5. Sift in low-gluten flour and mix well.
6. Put it into a piping bag, this recipe is easy to squeeze, a one-time piping bag can be done. As long as it is not inferior piping bag haha. The flower mouth is a 14-tooth large star mouth.
7. I squeezed it this time, so the cookie diameter is smaller and thicker. The oven is preheated to 160 degrees, the middle layer is baked for 15 minutes, and the collective temperature time is based on your own oven.
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