material preparation

200 grams of butter

Sugar powder 50g

Cheese10g

78 grams of low-gluten flour

High gluten flour155g

Corn starch starch 40g

Potato starch 35g

Happy jam 70g

manufacturing method

1. Cut the butter into small pieces and put it in the room until the temperature becomes soft and it can be easily pressed out of the pit. Don't overdo it.

2. Sieve the powder except powdered sugar twice for later use, and cut the cheese into small pieces to prevent water or microwave oven 10+ 10 seconds from melting for later use.

3. Beat the butter and powdered sugar until fluffy and white, and the volume becomes twice as big as the feather. Add Happy Jam and stir well. Add melted and cooled cheese and stir well.

4. Add powder and beat it at low speed, then beat it evenly at high speed, put it on a baking tray, crush it twice with a scraper/glove, and put it into a flower-mounted bag for sealing.

5. Squeeze about 4 layers vertically. If you don't want to squeeze, you can flatten directly into a ball without installing a nozzle.

6. Preheat the oven 140 and bake for about 40 minutes. Let it cool and seal!

skill

1. Butter can be softened and squeezed, but it is good if it has no luster. Don't melt too much, it will cause the baked cookies to collapse.

2. With a strong bag, the batter can be less decorated. When the hand temperature is too hot, you can cool down and wear gloves, otherwise the oil will come out and the batter will be more difficult to squeeze.

3. Bake at low temperature 140℃ for about 40 minutes. You can open one to see if the colors are the same.

4. It tastes better after cooling and sealing for three days!