Cookies made with whipped cream are also easier to squeeze. If it is too dry, you can add a little cream to adjust it. For me who made cookies twice, it's hard to squeeze, but it's ok to work hard for something delicious.
Ingredients: butter 1 00g, low flour150g, corn starch 50g, powdered sugar 50g, whipped cream100g, salt1g.
Measure the butter first to make it soft. If it is cold, it can be completely melted first. Freeze in the refrigerator for a few minutes.
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Prepare other ingredients.
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Take out the melted butter and put it in the refrigerator for about 10 minutes.
The surface is like a mirror, and the bottom is a little wet, which can soften butter in winter.
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Add powdered sugar and stir well. Defeat.
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Beat until smooth, fluffy and pale. Add whipped cream in batches.
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Every time you absorb it, you should replenish it. Add it all up and send it to a loose state quickly.
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Sift in low flour, starch and salt. Mix evenly or properly.
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Put it in a paper bag. Push it tightly with a scraper to exhaust the air.
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Squeeze into a baking tray
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Preheat the oven, with the fire on 180 degrees and the fire off 160 degrees. 18 minutes
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Bake cookies, cool and seal.