material

Butter120g, powdered sugar 70g, whipped cream100g, and low-gluten flour 220g.

working methods

1, the butter is softened at room temperature, and powdered sugar is added to beat until the color becomes lighter and the volume becomes bigger and fluffy;

2. While waiting for the butter to soften, take out the whipped cream from the refrigerator and heat it at room temperature for later use;

3. Add the light cream that has been warmed to room temperature into the butter delivered in step 1 several times and beat it evenly;

4. Sieve in low-gluten flour;

5. Stop stirring until there is no dry powder;

6. Cut a hole in the decorating bag, put it into the eight-tooth decorating mouth and put it into the mixed cookie dough;

7. Squeeze on a baking tray covered with tin foil;

8. Bake in a preheating oven 170℃ for 20-25 minutes.

My oven only has a single top tube, which is used for heating here. Please adjust the temperature and time according to your oven habits. )