1. Prepare the ingredients. The butter is softened in a clean water-free basin so that it can be easily wiped off with a spatula (the sun is good, I will sunbathe it, and it can also be softened by the oven fermentation stage. Pay attention to the time and do not soften it too much)
2. Sift in the salt (the salt can be beaten with a cooking machine in advance, it will not feel grainy), powdered sugar (the vanilla powdered sugar I made myself needs to be sifted).
3. Mix it slightly with a silicone spatula (to prevent powdered sugar from splashing)
4. Whisk the butter at a high speed with a whisk until the emulsification doubles, and the color becomes whitish and smooth.
5. Continue to add vanilla extract, beat at low speed for 20-30 seconds and mix well
6. The egg beater has a small tip when pulled up.
7. Room temperature egg white, about one egg white is enough. Add egg whites in three portions. Each time you pour, beat at low speed until the egg whites are absorbed, then add the next time.
8. You can use a silicone spatula to scrape off the butter on the basin wall halfway, try to ensure that there are no dead corners, and all the butter is hit.
9. Sift in low flour + corn starch.
10. Technique: Cut and mix, and then turn the bowl while pressing against the edge of the bowl to fully mix the butter and flour. The batter is more delicate. Use a spatula (do not use a whisk to mix) to maintain the finished pattern.
11. Mix the paste well.
12. Preheat the oven to 170 degrees up and down, about 10-15 minutes. Add a piping nozzle to the piping bag (medium 8 teeth or large 16 teeth are fine). After cutting the opening of the piping bag, twist the bottom to prevent the batter from leaking out. Put the piping bag on a clean cup, which is easier to operate and put in the batter.
13. Use the scraper to slowly push the batter forward. The upper part of the piping bag can be tied with a rubber band, or it can be directly wrapped around your fingers.
14. I installed three.
15. Take the piping bag, perpendicular to the bakeware, keep the piping mouth away from the bakeware surface, keep a little distance, and squeeze the flowers (this can be played by yourself). Leave some space between the two cookies, which will expand after baking. Squeeze cookies at a constant speed, and squeeze slowly. This is squeezed by my daughter, it is really easy to squeeze.
16. Squeeze it, put it in the oven, adjust to 160 degrees up and down, bake for 25-30 minutes, be sure to bake it thoroughly, and finally it is out of the oven to feel the pattern is firm, soft means it is not baked. Regarding preservation: sealing can take 1-2 weeks.
17. Baked.
Tips:TIPS: 1. Squeeze the large 16 teeth directly to the desired size, press down gently, and the cookie flower will be squeezed out. Squeeze the middle 8 teeth, leave a little more batter on the head, make a circle at a constant speed, and pull it up.
TIPS: 2. Try to have one pattern per plate, and control the heat evenly.
TIPS: 3. Using powdered sugar, the particles are small, the ductility of the dough is reduced, and the cookie pattern is better maintained. Eggs must be at room temperature.
