Ingredients: low flour 200g, butter130g, soft sugar 35g, powdered sugar 65g, egg liquid 50g.

Baking: the middle layer of the oven, 190 degrees, 10 minutes or so.

Step 3: Soften and beat butter (a) Add egg liquid, mix flour (b) Squeeze flowers, and put into the furnace (c).

A, soften and send butter:

1, butter cut into small pieces and softened at room temperature;

2. Add fine sugar and powdered sugar;

3. Beat with an egg beater until the color is white, the volume is slightly expanded, and it is fluffy.

B, add egg liquid and flour.

4. Add the egg liquid in three times;

5, each time you need to stir until the egg liquid and butter are completely blended, then add the next time;

6. After the whipping is completed, the butter should be fluffy in volume, white in color, and smooth as cream (as shown in Figure 6);

7. Sieve in low-gluten flour;

8. Cut and mix the flour and butter paste with a scraper until the flour is completely wet without dry powder particles. Do not turn around or stir excessively.

C, flower extrusion and furnace charging

9. Put the batter into a flower mounting bag, and use a cookie nozzle at the top;

10, extruding a hollow circle with the same size on a baking tray; Put it in a preheated oven, middle layer, 190 degrees, 15~20 minutes or so.