Powdered sugar 175g

Salt 5g

Light cream 100g

High-gluten flour 420g

Low-gluten flour 350g

Corn starch 125g

Milk powder 95g

Steps

1, prepare the used ingredients.

2. Soften the butter at room temperature beforehand, and beat the butter first.

3. Add the powdered sugar, mix well, and then beat with an electric mixer until light in color and fluffy in volume.

4, add the light cream in small portions, mix well until fluffy, with obvious lines.

5. Sift the powder mixture and add it, mixing it first by cutting.

6. Using a stiff spatula, press the batter to thoroughly incorporate the mixture.

7: Put the batter into a piping bag with an 8-tooth daisy spout, place the spout perpendicular to the baking sheet, squeeze the batter and move it upward at the same time, and squeeze out the cloud-topped cookies.

8, 4-layer baking sheet cookies, very beautiful it.

9, COUSS CO-960S electric oven, preheat 150 degrees in advance, 4 layers of cookies into the baking about 10 minutes after the temperature to 110 degrees, continue baking about 30 minutes.

10, the end of baking, cookies out of the oven, placed on a baking net cooled sealed and stored can be. 4 layers of cookies baked at the same time, the efficiency is greatly improved.

Tips

1, the butter should be softened in place, and do not over-whipped, or the shape of the cookie is not good to keep. 2, will squeeze the cookie baking dish in the refrigerator for 10 minutes before baking, can be conducive to cookie shape. 3, because the cookies are thicker, the beginning of the high temperature stereotypes, behind the lower temperature will be baked inside, the temperature performance of the oven is different, the baking temperature and time is for reference only, please according to the size and thickness of the cookies adjusted appropriately