Baking: middle of the oven, 190 degrees, about 10 minutes.
Practice three steps: soften, whipped butter (A) add egg wash, mix in flour (B) squeeze flowers, into the oven (C)
A, soften, whipped butter:
1, cut the butter into small pieces, soften at room temperature;
2, add granulated sugar and powdered sugar;
3, with a whisk beat until the color whitish, the volume of the volume is slightly puffed up, showing the
B, add the egg mixture, mix in the flour
4, add the egg mixture in three batches;
5, each time you need to beat until the egg mixture and butter is completely integrated before adding the next;
6, after beating, the butter should be fluffy in volume, whitish in color, and in the form of smooth cream frosting (shown in Figure 6);
7, sift in the low-gluten flour;
8, use a spatula to cut and mix the flour and butter paste, flour all wet without dry flour particles can be, do not turn or over mix.
C, squeeze flowers, into the oven
9, the batter into a laminating bag, the top using a cookie flower mouth;
10, in the baking pan extruded the size of the same hollow round; into the preheated oven, the middle layer, 190 degrees, 15 ~ 20 minutes or so.