2. Beat the egg beater until the color is white and fluffy (you can beat eggs manually or in electric egg beater, but it is not difficult to beat eggs manually, which is different from egg white, so you should do it for every electric egg beater).
3. Add the whipped cream in several times, and then add it after each addition. Cream biscuits are crisp. If you want crispy biscuits, you can add some milk, eggs and egg whites. Anyway, different liquids will taste different. Taste them all and find the taste you like. ).
4. Whip the butter (carefully check whether there is liquid and solid separation in the butter, and whether there is the feeling of tofu residue. These two are wrong examples. The correct thing is that it looks very smooth, and there will be very strong thorns when you lift the eggbeater.
5. Sift in low-gluten flour and corn starch (this formula uses a mixture of low-gluten flour and corn starch, which should be more crisp and more suitable for children).
6. Cut and mix evenly until there is no dry powder. Cookies are mixed by cutting. Don't stir too much. Too much stirring is easy to harden, which will affect the taste).
7. Put the piping mouth into the piping bag, and then put the batter into the piping bag (if you are a novice, please cut a small mouth at the top of the piping bag, put the piping mouth in and extend from that small mouth. Of course, veterans will do the same, but you don't have to read this passage. Because the extrusion force is relatively large, you must choose a paper bag with relatively good quality, which can be used in silica gel and can be reused.
8. I chose a small-sized paperhanger without a brand (I chose such a toothed paperhanger and used a small-sized one for children. The smaller you are, the cuter you are, and the little hands will be very open when you eat them one by one.
9. When squeezing, push it to the left, then pull it to the right and lift it gently (of course, because it's my first time and it doesn't look perfect, it will be nice to practice more).
10, oven preheating, 180 degrees, baking for 12- 15 minutes, and the surface is golden yellow (because the extruded biscuits are different in size, the coloring may be different. According to your own situation, the small pieces with heavy coloring can be taken out in advance. Of course, the best way is to squeeze them as large as possible. While trying to control the time. Occasionally, one is undercooked or overcooked, which is a different taste.
1 1, enjoy the food!