Butter cookies that are so crispy that they are made by Internet celebrities with chrysanthemum squeezes

Ingredients for butter cookies

220g of butter and 2g of salt

A few drops of vanilla extract 90g sugar

2 egg yolks 230g low-gluten flour

A large eight-tooth piping tip, a piping bag

Butter koji Strange method

Step 1

It is best to soften the butter at room temperature until it is neither soft nor hard and can be easily pressed with a scraper. If it is particularly cold in winter, you can put the basin into 30-degree warm water for a few seconds. Seconds, then use the lowest setting of the egg mixer to beat well. In order to heat evenly, it is best to soften it at room temperature

Step 2

Add salt to the butter and beat with the lowest setting of the electric mixer for 10 seconds. Beat well. It can turn white a little bit, no need to beat, no need to beat, no need to beat

Step 3

Add sugar in two times

Step 4

< p>Add half of the sugar and mix with the electric mixer at the lowest setting for 10 seconds.

Step 5

Scrape the wall of the basin clean and then add the remaining half of the sugar with the electric mixer at the lowest setting. Beat for 10 seconds and mix well

Step 6

Add a few drops of vanilla essence to adjust the taste. If not, you can also add two egg yolks with an electric egg beater and beat well

Step 7

In the end, you can see the sugar but it is mixed evenly

Step 8

Sift in half of the low-gluten flour and mix Use the pressure mixing method to mix well. Do not mix more than 20 times. Do not stir. Do not stir. Do not stir. Otherwise the noodles will become glutened

Step 9

Sift in the remaining cake flour

< p>Step 10

Similarly use the pressure mixing method to mix well. Do not stir. Do not stir. Do not stir. If there is no dry powder, do not stir up the gluten. Knead a little bit of the batter and you can feel the presence of sugar.

Step 11

Put the large eight-tooth piping nozzle into the piping bag

Step 12

Put the piping bag into a taller cup

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Step 13

Put the batter into the piping bag

Step 14

Cut a hole in the front of the piping bag to expose the piping nozzle. Now the oven is 150 Preheat to a certain degree

Step 15

Start squeezing your hands at a distance of 2cm from the baking pan and turn it a little in circles while raising it and turning it 5 times

Step 16

Practice slowly

Step 17

I am also practicing

Step 18

The squeeze is so high

Step 19

It will collapse when baked, so squeeze it higher

Step 20

Bake this shape at 150 degrees for 30 minutes because If it is a high-thick traditional cookie, it will take 20 minutes.

Step 21

It will collapse halfway through baking. Don’t be afraid of failure. If the previous steps are correct, it will not happen. If there is no pattern

Step 22

After baking, do not touch it until it is soft and let it cool. Then touch it and it will become crispy after it cools down

Step 23< /p>

So crispy that it falls apart

Step 24

The inside is also cooked

Step 25

Serve with Let’s have some coffee