This Recipe is Very Crisp-milk-flavored Cookies
1.
The butter is softened at room temperature in advance, add powdered sugar and mix well with a spatula
2.
Use a whisk to beat the butter until the color becomes lighter, don’t beat it too much
3.
Add the whole egg to the butter three times, mix well each time, and then add the next time
4.
Use a spatula to mix the egg liquid and butter back and forth until the butter absorbs the liquid
5.
Mix the high flour, cornstarch, and cream and sift into the butter
6.
Use a spatula to mix the powder and butter evenly
7.
Lay cookie mats on the baking tray, prepare 8-tooth spouts and silicone piping bags, and preheat the oven to 200 degrees at the same time
8.
Take a cup and put the piping bag with the flower mouth in the cup
9.
Put the cookie batter into the piping bag
10.
Squeeze and draw a circle along the small circle on the mat, and stop the liquid supply at the end of the circle. Squeezing cookies only requires more practice.
11.
Put it into the lower and middle layer of the preheated oven at 200 degrees, turn it at 180 degrees and bake for 15 minutes until the cookies are slightly yellowed around and the surface is colored.
12.
It will be out as soon as the time is up
13.
Quickly move the cookies to the baking net to cool, and then seal and store.
Tips:
1. Mix the butter and powdered sugar well before whisking, otherwise the powdered sugar will fly out. 2. Do not use a disposable piping bag that will burst. I have used the cloth. It will leak oil when squeezed. It is recommended to use a good silicone bag.
