Production process 1, firstly, take plant butter100g which has softened indoor temperature (it is only necessary to poke it lightly by hand to make a pit), and mix the salt-free butter with a spatula to make it sticky. 2, add 25 grams of fine sugar, salt 1 g, and stir with a scraper. 3. Change the whisk and beat until the color becomes lighter and the volume increases. 4. Sieve in 60 grams of low-gluten flour, 32 grams of high-gluten flour, 3 grams of baby milk powder (optional), 32 grams of corn flour and 3 grams of cocoa powder (optional). 5. First, use an egg beater to kill the symmetrical lumps. 6. Change the scraper and mix until it is silky. 7. Squeeze a little flour paste or apply some unsalted butter at four points of the baking tray to help fix the oil-proof paper. 8. Put the prepared batter into the piping mouth and squeeze it. You are not good at squeezing the pattern, so I won't talk about it here. Let's give full play to it and put it in the refrigerator for about half an hour, so you can also help shape the grain when baking.
9. Preheat the electric oven in advance 150℃ and bake for 30-40min. The temperature of each oven is different, so pay attention to the change of cookies when baking, and you can almost take them out with a little focus on the edges. 10, the cookies just baked will be a little soft, and they will become crisp after cooling. 1 1, what is the maintenance method? It can be stored in vacuum for more than half a month at room temperature, but it can be solved basically by publication, and the taste just baked is the best. Tip: 1 Don't bake the cake immediately, refrigerate it for half an hour before baking, which can keep the grain detailed to some extent. 2. It should be baked with silica gel gasket. If you use oil-proof paper, you can also squeeze a little flour paste at four points of the baking tray or apply some unsalted butter to help fix it. Because the oil-proof paper is too light, it may roll if it is squeezed.