700g butter

Sugar powder175g

Salt 5g

Cream100g

420 grams of high gluten flour

350 grams of low-gluten flour

Corn starch125g

Milk powder 95g

Practice steps

1, prepare the materials used.

2. The butter is softened at room temperature in advance, and the butter is dispersed first.

3. Add powdered sugar, stir well, and beat with electric egg beater until the color becomes lighter, fluffy and textured.

4. Add whipped cream in several times and stir evenly until fluffy and the lines are obvious.

5. After mixing the powders, sieve and add them, and mix them by cutting and mixing method first.

6. Use a harder scraper, press it and mix the batter thoroughly and evenly.

7. Put the batter into a cloth bag with an 8-tooth chrysanthemum nozzle, bake the nozzle vertically, and move upward while squeezing the batter to squeeze out the cookie with genting shape.

The biscuits on the eighth and fourth floors are very nice.

9.COUSS CO-960S electric oven, preheat to 150 degrees in advance, put in four layers of biscuits, bake for about 10 minutes, then adjust the temperature to10 degrees and continue baking for about 30 minutes.

10. After baking, take the cookies out of the oven, put them on the baking net, cool them thoroughly and store them in a sealed way. Four layers of biscuits are baked at the same time, which greatly improves the efficiency.

skill

1, the butter should be softened in place, not too much, otherwise the shape of the biscuit will not be maintained. 2. Before baking, put the cookie extruded baking tray in the refrigerator 10 minute, which is beneficial to cookie shaping. 3. Because cookies are thick, set high temperature and bake at low temperature. The temperature performance of each oven is different. Baking temperature and time are for reference only. Please adjust it according to the size and thickness of biscuits.