1. A group photo of the ingredients; take out the butter in advance to soften it, and you can use it with just a pit
2. Use an electric whisk at low speed to disperse the softened butter, add powdered sugar and mix, then beat evenly at low speed
3. Add egg liquid in 3 times
4. Just make this color slightly lighter
5. Mix the flour and baking powder and sift into the butter paste
6. Stir evenly with a rubber spatula to form a paste
7. The 6-tooth large cookie mouth and the cloth piping bag are ready. If you want the shell cookies to be more beautiful, you can use 8-tooth or 10-tooth cookie mouths
8. Put the cookie batter into the piping bag, and use a scraper to push all the batter at the tail to the front; at this time, the oven begins to preheat, and the upper and lower heat is 160 degrees.
9. Squeeze out a shell-shaped cookie on a non-stick baking tray. First, squeeze out a big end. The more the stamina gets smaller, the end is gradually finished, and finally, the end is pinched with your hands; now it’s a bit cold and squiggly. Odd batter is not easy to squeeze, you can put it in the oven and bake at 30-40 degrees for two minutes. When the batter becomes soft, you can easily squeeze out the batter.
10. Put the baking tray into the middle layer of the preheated oven, 160 degrees, up and down, about 15 minutes, wait until the bottom edge of the cookie is light brown, then it can be out of the oven
11. Put the cookies on the baking tray first, and then remove them after letting cool
12. Put suitable jam on the flat side
13. Take another piece and fold it into a shell shape
14. Looks good
15. Let's make delicious snacks together
Tips:The egg liquid in the original recipe is 45 grams. After I added the egg liquid twice, I felt that the butter paste had poor water quality, so the remaining 10 grams of egg liquid was not added. During the actual operation, the egg liquid was adjusted as appropriate; Tianliangqu Odd batter is not easy to squeeze out. Put it in the oven and bake it at a low temperature. The batter will become softer, and the pattern can be easily squeezed out. Remember that the temperature cannot be high and the time cannot be long; the jam can be put according to taste, I put it in homemade The cranberry jam, sweet and sour, can also be used with strawberry jam, blueberry jam, apricot jam, etc.; aluminum-free baking powder is enough, and the purpose of adding is to make the cookie taste more puffy.
