Foreword

This cookie is delicious, and the formula is good. It is very easy to squeeze flowers ~`~

Material

Ingredients: 13g butter, 65g powdered sugar, 35g fine sugar, 5g whole egg liquid and 2g； low-gluten flour;

Accessories: 1 piece of oil-absorbing paper

1

Prepare related ingredients in advance

2

Cut the softened butter into cubes, beat it with electric egg beater until smooth

3

Pour in powdered sugar and fine sugar, stir slowly first to avoid splashing powdered sugar, and continue to beat until the butter is smooth. Slightly swollen

4

Add the broken whole egg liquid in three times

5

Each time, stir until the egg and butter are completely blended, and then add it until the volume is fluffy

6

Sift in the low-gluten flour, stir the flour and butter evenly with a rubber spatula, and put it into a paper bag

7

Use a rubber spatula to put the flour. The middle layer of the oven, 19 degrees, about 12 minutes

11

Time is up, turn on the oven, take out the baking tray, and see the golden surface.

Tips

1. When making cookies, it is best to have both powdered sugar and fine sugar. The powdered sugar is to increase the fluffy feeling and crisp feeling, while the fine sugar is to shape and be beautiful

2. When adding the butter to the eggs, it must be added in several times, and each time it is stirred until the eggs and butter are safely blended and added again. Don't be too hasty to avoid the separation of egg and oil.

3. You don't need to overdo the butter. The whole beating process can be controlled in about 5 minutes (depending on the specific situation).

4. Cookies are baked for a short time and are easy to burn. Be sure to watch them in the last few minutes and bake them to your favorite color.

5. This amount can bake two large plates.