Ingredients

Unsalted Butter 100g

Whole Egg Whites 30g

Powdered Sugar 50g

Low Gluten Flour 140g

Salt 1g

Vanilla Extract 1g

One Baking Sheet

One Baking Paper

One Laminating Nozzle

One Cloth Laminating Pocket

One Handheld Mixer

Mixing bowl

Spatula

Spatula

One Hand Laminator

Cloth piping bag

Mixing bowl

Spatula

Handheld mixer.

Steps:

1. Batter making stage: soften butter.

2. Crack the eggs into a mixing bowl and beat them until silky smooth and free of egg white chunks.

3. Put the butter into a mixing bowl, pour in the salt and powdered sugar, and press these together with a spatula.

4, whip the butter, whisk fitted with a whipping head, and beat in one direction with medium-high speed until the butter is slightly whitened.

5. Pour in half of the egg mixture and beat in one direction, at medium-high speed, until there is no liquid.

6. Add vanilla extract, then pour in the rest of the egg mixture and continue to beat on medium-high speed until no liquid remains.

7. Pour the flour into the mixing bowl, and press the flour into the butter with a spatula in one direction, without stirring, so that it will be easy to gluten, and mix until smooth and flourless.

8. Molding stage: take out the laminating bag and put in the laminating nozzle.

9. Put all the cookie batter into the laminating bag, hold the spatula in the tiger's mouth and pinch it tightly, so repeat.

10: Lay out baking paper.

11, preheat the oven to 150 ℃ for 10 minutes. If you have an oven without a blow dryer, bake at 165 degrees for 10 minutes.

12, at the same time squeeze cookies, turn up the edges of the laminating bag, with a hand holding the center position, so that it is better to force, the left hand to hold the back position, to prevent the batter from leaking out, and force evenly squeeze a circle.

13, baking stage: bake cookies, temperature 150 ℃, time 20 minutes. If there is no blowing oven, 165 degrees bake 20 minutes.

14, put on insulated gloves, remove the cookies, the production is complete.

Original Butter Cookies

Ingredients

Low-gluten flour 200g

Butter 130g

Sugar 35g

Powdered sugar 65g

Eggs 50g

Steps:

1. Weigh and prepare the necessary ingredients;

2. In a large bowl, soften the butter beforehand;

3. Beat the butter with a whisk until smooth;

4. Add the sugar and powdered sugar;

5. Continue to beat until the butter is smooth and slightly enlarged in volume;

6. Beat the eggs and add the egg mixture in three batches, beating until the butter is completely blended with the butter in each batting and adding the next batting;

7.

7, after the beating is completed, the butter should show volume fluffy, the color of white cream frosting;

8, sieve into the low gluten flour;

9, with a spatula, until you can not see the dry powder, the batter is completely wet until, do not over-stirring;

10, in the laminating bag into the laminating nozzle;

11, the laminating bag on the cup, filled with cookie batter;

11, the laminating bag on the cups, the laminating bag on the cups, the laminating bag on the cups, the laminating bag on the cups, the laminating bag on the cups. clearly visible;

17, eat not finished sealed storage.

Tips

Fine sugar and powdered sugar are present in each other, to balance the ductility of the cookies. If you use only powdered sugar, the ductility is too low, resulting in less fluffy cookies. If you don't use powdered sugar, the ductility is higher, but the extruded pattern is not easy to set.

The cookies are baked for a relatively short time and are easy to bake, so watch the inside of the oven for the last few minutes to see how the cookies are coloring, and bake them until they are as colorful as you like.

I used an eight-tooth laminating nozzle, which can be used to extrude different cookie patterns according to your preference.