First of all, we soften160g butter at room temperature, add 80g white sugar to 40g milk, heat it to melt, beat the butter with electric egg beater until the color turns white and its shape gradually expands, and add a small amount of milk sugar solution during repeated beating. This step is the key to success. If the butter is not successful, then the pattern is not three-dimensional. Sieve 200 grams of low-gluten flour, 2 grams of salt and 40 grams of almond powder, add them to butter and stir them evenly by stirring.
Put all the materials into the piping bag and choose a piping port you like. Spread a layer of oil paper on the baking tray and squeeze it directly on the oil paper. Preheat the oven to 170℃, and bake the extruded biscuits at 170℃ for about 20 minutes. Because the temperature of each oven is different, you must observe carefully when baking cookies, and you can cook when you see that the surface of cookies begins to turn yellow slightly. If the baking time is too long, the biscuit will become bigger directly, and if the baking time is too short, the biscuit will lose its crisp taste.
When making cookies, it must be noted that the milk syrup should be completely cooled before use in summer. If the biscuits squeezed out by yourself are not shaped, it may be because the temperature is too high. We might as well put the squeezed biscuit in the refrigerator for 20 minutes, which will make its pattern more three-dimensional and beautiful. In addition, there is a simpler method, which is to put the stirred ingredients in the mold for half an hour, then cut them directly into pieces and bake them in the oven. The taste is exactly the same as the biscuits squeezed out of the paper bag, and the operation is relatively simple.