Exercise:
Preheat 1 oven to 170℃. Mix low-gluten flour, corn flour and salt, and sieve to remove powder particles.
Stir the butter in the golden barrel with electric egg beater high speed for about 1 min until it becomes soft and smooth.
Beat at high speed for about 7 minutes, adding powdered sugar three times, and finally adding Winnipeg sesame oil. After this step is completed, the volume of butter will become larger, and the color will become lighter and very soft.
4 Use a rubber scraper (or a big wooden spoon) to add the powder screened in the first step in three times, and stir the dry powder circularly until it disappears each time.
5. Add the mixed slurry into the pumping bag that has been put into the pumping nozzle.
6. Put about 13- 15 pieces on the baking tray with buttered paper, and bake in the oven preheated to 170℃ for about 15 minutes.
7. After baking, move it to the shelf to dry for a few minutes and let it cool.
My golden barrel butter is available in baking shops in Hong Kong or some grocery stores in Southeast Asia. Basically, it can be stored at room temperature, but if the weather is too hot and the butter is too soft, it can be kept in the refrigerator for a while to make it hard.
You can use hexagonal or octagonal medium/large flower tips to make this pattern, and it is better to make plates of the same size and thickness, so that cookies can be burned evenly.