0/00g of butter/kloc-,0/00g of Fuqiang powder/kloc-,50g of corn starch, 30g of whole egg liquid and 50g of powdered sugar.

How to make butter cookies;

1. Cut the butter into small pieces and let it soften and melt at room temperature.

2. Add powdered sugar after the butter becomes soft.

3. Beat the butter until it becomes light and fluffy.

4. The egg liquid is fully dispersed and shallowed, and added to the butter three times.

5. Mix the egg liquid and butter with a spatula, and then add the remaining egg liquid.

6. Sift in the mixture of high-gluten flour and corn starch.

7. Continue to scrape &; According to the gesture, stir well. Don't mix too much to affect fluffy.

8. put it in a framed bag (I don't even have a decent cookie mouth)

9. Spread a piece of oil paper on the bottom of the rice cooker and squeeze the biscuits patiently. Fortunately, it's a small picture. The biscuits I squeezed out are really bad. There should be a certain gap between cookies, because they will expand when baked.

10. Turn on the power and press the cooking button to start baking cookies. When the rice cooker starts to "drip", turn off the power, carefully turn over the biscuits, then turn on the power, press the cooking button and bake again. Hear the sound of "Didi" again, and you can cook.

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