Unsalted butter (President) 200g

Milk 50g

Fine sugar 75g

Salt 2g

Low gluten flour 250g

Flatbread flour (Spreading Arts) 50g

Classic Original Cookies Directions

Heat the milk and sugar over simmering water until the sugar is melted, cool Stand by. classic original cookies practice Step 1

Unsalted butter room temperature fully softened, spatula press check, no hard particles, the state of the picture, note: can not be heated into a liquid state! Finally said squeeze out of the extruded laminating bag, are not softened butter in place. Classic Original Cookies Practice Step 6

Spatula mix well, the batter is ready. At this time the oven up and down heat 170 degrees preheated. If you don't have a non-stick baking sheet, line it with greaseproof paper or a tarpaulin. The classic original cookies practice step 9

Remove to a rack to cool. The first thing you need to do is to make sure that the cookies are not too damaged, and that they are not too damaged to be used in any way. The classic original Cookies Step 11

The small box is also excellent to give away. Classic Original Cookies Step 12

Tips

1, knock on the blackboard!!!! Butter must be fully softened and fully whipped, otherwise it is difficult to beat and squeeze. Butter softened in place whipped in place, even in winter will not be difficult to squeeze!

2, milk sugar water must be sufficiently cooled in the heat of the day, slightly warmed in winter.

3, squeeze the flowers, the laminating nozzle is not too close to the baking sheet, the pattern will be three-dimensional full, otherwise the finished product is too flat and easy to look good and burnt. The distance between the laminating nozzle and the baking tray is about 1cm.

4, squeeze into the baking tray, pay attention to leave enough distance, so as to avoid sticking.

5. Do not use powdered sugar instead of granulated sugar, it will affect the perfect taste.

6, the amount of sugar can be according to their own preferences discretionary increase or decrease, I do not like too sweet, so the amount of sugar will not be very sweet recipe.

7, I like to do a little more at a time, so the amount of recipes is relatively large, how many grams of finished product I have not carefully weighed, like a small amount to try to do all the materials can be reduced by half.

8, when the temperature is too hot, squeeze can be refrigerated for a while and then baked, or refrigerated for a while and then squeezed, to keep the finished product pattern three-dimensional, but do not take too long. It is refrigerated, not frozen! Freezing is easy to squeeze out!