This cookie is so crispy

Recipe: 140g butter, 45g powdered sugar, 2g salt, 1 egg, 30g almond flour, 170g low-gluten flour

Steps:

1. Adjust the butter oven to fermentation mode, soften it at 32 degrees until there is no resistance when pressed, add powdered sugar, use a spatula to stir evenly, and stir until thoroughly mixed.

2. Use a whisk to beat at medium speed until the volume is fluffy and the color becomes lighter, then add the whole egg liquid at room temperature (it must be room temperature, otherwise the butter will easily agglomerate along with the iced egg liquid and cause (Separation of water and oil)) Continue to beat and mix evenly, adding small amounts several times to make the mixture more even.

3. Whip until feathery, sift in the flour, use a spatula to stir evenly until there are no dry powder particles, put it into a piping bag, prepare a medium-sized eight-tooth piping nozzle and squeeze it into the baking pan. On the plate.

4. Oven temperature: 160 degrees for 28 minutes (remember to preheat in advance).