Crispy outside and crisp inside, sweet but not greasy.

Novice production, high success rate.

First, the formula

Butter 100g (softened)-sugar powder 45g- low powder 1 10g- almond powder 20g (no low powder can be replaced)-salt 2g- whipped cream 40g (or whole egg liquid at room temperature).

Second, the steps of practice

1. First, soften the butter, and then lower it until it becomes smooth.

(Soft enough to be easily scratched with a scraper)

2. Add powdered sugar and salt to the butter and stir evenly at low speed until the color turns white and the volume expands. Don't overdo it. If the butter goes too far, it will swell excessively and the cookie pattern will disappear during baking.

3. Add whipped cream or whole egg liquid to 2 for 2~3 times, and stir evenly, showing feather shape (eggbeater speed 1). Every time the whole egg liquid is added, it is necessary to ensure that the whole egg liquid added last time is completely absorbed and fused to prevent the oil from separating from the egg.

4. Sieve the low-gluten flour and almond powder in step 3, scrape and mix them evenly until there are no dry powder particles.

5. Mix the biscuit batter evenly and put it in a framed bag. Don't put all the cookie batter into the framed bag at once and squeeze it on the baking tray. Leave gaps between cookies.

Third, baking tips

1. Preheat the oven to the fire, 170 degrees, about 25 minutes.

The oven has a temper, and the baked cookies have a slightly yellow surface.

2. It will become brittle when it is cooled at room temperature after being taken out of the furnace.

3. After cooling, it can be stored in a sealed can at room temperature for about two weeks.