Main ingredients

120g butter

220g low-gluten flour

Method/steps

1. Butter at room temperature Soften, not too soft. Pour the powdered sugar on the butter. Use an electric whisk to stir the powdered sugar and butter first and then beat to prevent the powdered sugar from flying.

2. Heat the whipping cream slightly with insulated water. Do not use whipping cream that has just been taken out of the refrigerator to avoid the separation of water and oil caused by too much temperature difference in contact with butter.

3. Add the light cream to the butter in batches, beating thoroughly each time before adding the next time. The texture of whipped butter is whitish and has peaks like feathers.

4. Sift the cake flour into the butter and mix evenly with a spatula.

5. Use an 8-tooth star nozzle to squeeze onto the baking sheet. Place a high-temperature oilcloth or silicone mat on the baking sheet.

6. Increase the heat to 180 degrees, lower the heat to 160 degrees, and bake for 20 minutes.