The expiration date of the light cream - 180g

Sugar (own fine powdered sugar, in order to ensure a good pattern do not have to be particularly fine) - 60 ~ 100g (adjusted according to personal taste)

Salad oil - 60g (why not use common butter, because my family ld high blood fat, my blood viscosity are not low, do not dare to excessive intake of ha, and other recipes butter amount are particularly high, high calorie, just a little bit more than my recipe point of aroma, in order to health sacrifice flavor, or worth it, and I minimum! (The test recipe is only 30g, is a little dry taste, that is to say, the minimum can be reduced to 30g is not a problem)

Low gluten flour - 150g (you can also increase the amount of this amount to do out of the entrance on the melting, very fine, like chewy increase the amount of this amount, the highest test I used 210g!




























Cornstarch -50g

Cocoa powder - 20g

Baking powder - 0.5g

Vanilla extract (or vanilla pods boiled in water and concentrated as 5g) - 1g

Practice

1, weigh the various ingredients

2, cream, salad oil mix, add powdered sugar in small batches, mix with a whisk, beat until feathery

3, add sifted low-gluten flour, flour, cornstarch, baking powder, vanilla, stirring

4, if you want to do different colors of cookies, the mixed 3 divided into two parts, one part and cocoa powder mix, a part can be used directly

5, loaded into the laminating tape, installed their favorite flower mouth, laminating ，，，， have spare time students must try to laminate the two-color flowers, do out of a very appetizing (I do a good job of the two-color flowers are eaten only to remember that should be photographed! I'm not sure how much time it takes to bake, but I'm sure you'll be able to grasp the fire when baking, I didn't do a few)

6, 190-200 degrees, upper and lower heat, bake for 12-18 minutes (according to the size of the cookies to grasp the