1. All the ingredients are ready, the butter is taken out of the refrigerator in advance to soften, the chives are washed and drained, and chopped into finely chopped green onions
2. Whip the cream slowly with an electric whisk, pour in powdered sugar and salt
3. First use a whisk to mix the powdered sugar, salt and butter, then use a low speed to medium speed to beat until the color of the butter becomes lighter and when the volume is enlarged, add the salad oil
4. Whisk at medium speed, after the oil is fully mixed with the butter, add water
5. Beat at medium speed until creamy
6. Add chopped chives
7. Whisk evenly at medium speed with an electric whisk
8. Sift in the cookie powder
9. Mix well with a rubber spatula, no dry powder particles
10. Put a large 8-petal flower mouth in the piping bag, put an appropriate amount of cookie batter into the bag, and use a scraper to scrape it from the tail to the flower mouth.
11. Spread a silicone mat on the baking tray in advance, and squeeze out round cookies
12. Put it into the middle layer of the preheated oven, 180 degrees, up and down, about 25 minutes, the surface will be colored. When the time is up, let the remaining temperature continue to simmer for another five minutes
13. After being out of the oven, let it cool on the drying rack and seal the can for storage
14. Rich green onion, crisp and fragrant
Tips:Do not mix the batter in circles, just use the method of mixing, without dry powder particles; Do not squeeze the cookies too thick, otherwise the edges will be cooked, but the middle will not be cooked; The cookies will be simmered for 5 minutes before taking out, and let it be warm When placed on a drying rack, the taste is very crisp; the cookies can be large or small according to personal preference, and the number is between 30-40; I use macaron silicone pads, and the circle above can be used to control the size of the cookies; If there is no silicone pad, grease paper can be used, or directly squeeze it on a non-stick baking pan; please adjust the time and temperature according to the size of your own oven and cookies.
