1 egg

2 grams of milk powder 270 grams of low-gluten flour (you can use all-purpose flour and cornstarch in a ratio of 4:1)

Method

Prepare the ingredients

Leave the butter at room temperature until softened, then beat with a whisk until smooth

Add fine sugar and powdered sugar and beat again until smooth. Whisk until the butter becomes lighter in color, larger in volume, and forms smooth texture

Add the beaten egg liquid in three batches, beating until combined each time before adding the next egg liquid. At this time The butter is fluffy and white in color, similar to cream.

Sift in the low-gluten flour, use a rubber spatula to stir the flour and butter (pick up from the bottom), and mix thoroughly. Do not stir in circles to avoid gluten in the flour

Fill the cookie batter into a piping bag, line a baking sheet with parchment paper, and then squeeze the cookies onto the baking sheet