Ingredients: 200g cake flour, 130g butter, 35g sugar, 65g powdered sugar, 50g egg liquid

Baking: middle rack of oven, 190 degrees, about 10 minutes .

Three steps to make: soften and whip butter (A) add egg liquid, stir in flour (B) squeeze flowers, and put in oven (C)

A. soften and whip butter:

1. Cut the butter into small pieces and soften at room temperature;

2. Add fine sugar and powdered sugar;

3. Beat with a whisk until The color is white, the volume is slightly expanded, and it is fluffy.

B. Add the egg liquid and stir in the flour

4. Add the egg liquid in three times;

5. Beat the egg liquid and butter each time until they are completely blended before adding the next one;

6. After the beating is completed, the butter should be fluffy, white in color, and in the shape of a smooth cream. (As shown in Figure 6);

7. Sift in the low-gluten flour;

8. Use a spatula to cut and mix the flour and butter paste until all the flour is moist and there are no dry powder particles. , do not swirl or overmix.

C. Pipe flowers and put them in the oven

9. Put the batter into a piping bag and use a cookie nozzle on the top;

10. Place it on the baking sheet Extrude a hollow round shape of the same size; put it in the preheated oven, middle rack, 190 degrees, for about 15 to 20 minutes.