ingredients: eggs, fine sugar, vegetable oil and flour.

Practice:

1. First, put two eggs in a deep bowl, then pour 81 grams of fine sugar, and mix the eggs and fine sugar with a spoon. Fine sugar is the key to crisp cookies.

2. Then pour 91g of vegetable oil in three times, and continue to stir them to fully melt the fine sugar until the fine sugar melts. Mix them together fully every time you add the vegetable oil, otherwise it will be easy to separate the egg oil.

3. Mix the egg mixture and vegetable oil fully, and after the fine sugar is completely melted, pour 1.71g of ordinary flour into it. If there is low-gluten flour at home, use low-gluten flour, so that the cookies will be more crisp.

4. Turn the flour and egg mixture up and down with a spoon and mix them evenly. Don't stir them in circles, it will easily stir up the gluten of the flour, and the cookies will not be crisp. Stir them into a paste by turning.

5. Take out the tray in the oven, spread a piece of clean tin foil paper on it, put a flower nozzle in the paper-mounting bag first, then put the stirred batter into the paper-mounting bag, cut the opening and squeeze the batter on the tin foil paper, and you can squeeze cookies of different shapes according to your own preference.

6. Preheat the oven for six to eight minutes in advance, then put the tray in the middle position, set the temperature at 1.71 degrees up and down, and bake for 1.8 minutes. During this period, observe the coloring of the cookies, while baking the cookies, take them out and eat them.

Little friends who have butter at home can make it with butter, and it will taste more fragrant! If you don't have butter, you can use vegetable oil instead of butter when making cookies. It is best to choose corn oil without special taste. Although it is not as fragrant as butter, the taste of the cookies made is the same, which is also sweet and crisp. The taste is crisp at the mouth. Is it particularly satisfying to eat?