The simpler something is in manual baking, the more it tests basic skills. Being able to succeed occasionally does not necessarily mean that you know it. Never failing is the real mastery. Just like photography, if you occasionally shoot a good film, it is not worth getting excited about. Only when you can truly use light and composition with ease can you truly understand.

For example, with this cookie, you may be able to bake it with beautiful textures the first time, but maybe next time, your batter will be so hard that you can’t squeeze it out. I've encountered this situation. I couldn't figure out the problem at that time. I obviously used the same amount of raw materials and the operating steps haven't changed. Why was it that I squeezed so elegantly last time, but this time I exhausted all my strength and couldn't hold it in enough? Your face is red and it only comes out a little bit? Until one day, I discovered that the problem lay in something I had always ignored, and that was the softening of the butter. .

Ingredients: 200g low-gluten flour, 130g butter, 60g powdered sugar, 30g fine sugar, 1 egg, 1/4 tsp salt

Method:

1. After the butter is softened at room temperature until it is soft enough but not liquid, pour in the powdered sugar. First, use the whisk head of the electric egg beater to stir the powdered sugar into the butter to prevent the powdered sugar from flying when whipping. Then Turn on the electric egg beater and beat until the butter expands in volume and becomes slightly lighter in color;

2. Add fine sugar and salt, and continue to beat with the electric egg beater until the butter expands in volume and becomes lighter in color;

3. Add the egg liquid in 2-3 times, and beat it evenly with a whisk. Each time, wait until the butter and egg liquid are completely combined before adding the next time to avoid separation;

4. Sift low-gluten flour into the butter paste, cut and mix evenly with a rubber spatula to form cookie batter;

5. Put a large chrysanthemum-shaped piping nozzle into a piping bag, and cut the bottom to reveal it. Use the piping nozzle to put the cookie batter into the piping bag and squeeze it onto the baking sheet. You can squeeze it in circles, vertically, or horizontally. Use your imagination to extrude various patterns;

6. Preheat the oven to 160 degrees and bake for about 20 minutes. When the edges of the cookies are golden brown, you can turn off the power and bake with residual heat for about 10 minutes before taking them out. After cooling, seal and store.