125g of butter

130g of flour

60g of cornstarch

65g of powdered sugar + 16g

40g of egg

1/2 tsp of vanilla extract

Steps are as follows:

1.

Powder Mixing and Sieving (Original recipe is 130g high gluten flour

My current favorite is 65g high flour + 65g low flour

Corn starch remains unchanged)

2.

After the butter is softened

Use a spatula to press it down a little bit. (It's cold now

The butter can't be softened for half a day

The South is not heated

So you can use an electric butter maker to soften it.

So you can use a hairdryer to speed up the softening of the butter

Mix it with a spatula while blowing

It will soon soften in place

Of course the temperature can't be too high or close to the surface

it will turn into liquid)

3.

Add the 65g of powdered sugar in two batches

Mix it well and add it again

(You can also add the butter to the butter first, then add the sugar to the butter. Add 16g of powdered sugar to the egg mixture

Slightly whipped

White in color and slightly swollen in volume (in fact, it doesn't matter if you don't whip it) Add the egg mixture in three or four batches

Whipping as you add it

They have to be mixed well each time and wait for the butter to be absorbed all the way to the top before adding it the next time

The oil and water should not separate (the picture shows the addition of the egg mixture once).

Add the vanilla extract

Mix well

6.

Sift in the powder

Toss slightly

Not see the dry powder can be

Do not over-tossing

7.

Pre-heat the oven at 180 degrees

Put the batter into the bag

Squeeze the batter in a pattern

Put it in the oven.

Bake in the middle of the oven for 15 minutes

8.

Eat.