After the butter softens at room temperature, pour in powdered sugar and fine sugar and stir well.

Stir the mixture of butter and powdered sugar continuously with an egg beater, and stir the butter until it expands in volume and becomes slightly lighter in color.

Add the egg mixture in two or three times and beat well with an egg beater. Each time, wait until the butter and eggs are completely mixed before adding the next time.

Sieve with low powder. Add it to the butter paste. Mix flour and butter paste evenly with a rubber scraper to form a uniform biscuit batter. When you are finished, put it in a paper bag. Extrude the middle layer of the round cookie oven and heat it up and down at 200 degrees for about 25 minutes.

Note: If the room temperature is low, the butter is likely to solidify at low temperature, making the batter dry and hard, making it difficult to squeeze out from the piping bag. In this case, you can add more egg liquid to make the batter easier to squeeze out.