Butter 150g, low-gluten flour 155g, sugar powder 80g, corn starch 50g, milk powder 25g, egg 1 2g.

working methods

Step 1: Prepare the ingredients. Butter 150g, low-gluten flour 155g, sugar powder 80g, corn starch 50g, milk powder 25g, egg 1 2g.

Step 2: Soften the butter at room temperature until it can be gently squeezed out with your fingers.

Step 3: Put the powdered sugar into the butter, and beat with electric egg beater until the butter becomes big and white, as shown in the figure.

Step 4: Break up the eggs and pour them into the butter three times. Every time, eggs and butter should be thoroughly mixed.

Step 5: Put all the eggs in the butter. Butter is very soft and smooth, as shown in the picture.

Step 6: Sift the low-gluten flour, corn starch, milk powder and matcha powder together and put them into butter, as shown in the figure.

Step 7: Stir the flour and butter evenly, as shown in the figure.

Step 8: Start preparing to squeeze cookies. Take a paper bag and cut a small opening, as shown in the figure.

Step 9: put the decorating opening into the decorating bag and push it to the top, as shown in the figure, and then the batter can be loaded.

Step 10: put the cookie batter in a paper bag, then squeeze it a few times to evacuate the air, as shown in the figure.

Step 11: Take a flat baking tray and squeeze cookies on it in turn, as shown in the figure. I use an 8-tooth mounting nozzle. You can choose according to your own preferences and actual situation. )

Step 12: Put the whole plate of biscuits in the middle layer of the preheated oven for 160 degree baking 15 minutes.

Step 13: Cookie baking method. Come on ~