#the 4th Baking Contest and is Love Eat Festival# Royal Danish Cookies
1.
The butter is softened at room temperature, and the butter is beaten at low speed with an electric whisk.
2.
Add granulated sugar, powdered sugar, and salt, mix well by hand, then beat at low speed to medium speed until puffed.
3.
The egg liquid is added to the butter in small portions, each time it needs to be beaten until it is completely integrated before adding it.
4.
Add fresh milk in two portions and beat until smooth and creamy.
5.
Add the sieved medium powder, low powder and baking powder, and mix well with a rubber spatula.
6.
Put the batter into the piping bag, and squeeze out the flower shape on the baking tray with a medium-sized chrysanthemum mouth, leaving a little gap in the middle.
7.
Put it in the preheated oven at 170°C and heat up and down for 10 minutes in the middle layer; then move to the upper layer and bake at 150°C for 5 minutes.
Tips:
The thicker the biscuits extruded from the piping bag, the longer the baking time. Watch it in the oven during the last few minutes of baking, and turn off the heat when you see the bottom of the cake is slightly yellow.
