1. Prepare the materials
2. Mix low-gluten flour and high-gluten flour evenly and set aside
3. Prepare a small bowl and pour the cream and condensed milk, and heat it until the condensed milk melts
4. The butter is softened at room temperature, add powdered sugar and salt to make it swollen and lighten in color
5. Pour the mixed cream condensed milk in 3 times, and pour it in after beating each time until it is absorbed
6. In the final state, the liquid is absorbed without exudation
7. Sift in the mixed flour
8. Stir evenly until there are no flour particles, do not over-mix
9. Put the mixed batter into a piping bag for use
10. Extrude the shape in a square die plate
11. The shape of the cookie can be varied, and you can play it at will
12. Preheat the oven to 200 degrees, put the baking tray into the middle layer, and bake for 15-18 minutes.
Tips:Master the temperature of your own oven. It is best to choose thicker or cloth bags to squeeze cookies to avoid squeezing the piping bag.
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