Materials: Unsalted butter 100g Powdered sugar 80g Low gluten flour 150g Baking powder 1/4T Eggs two
Practice:
1. First, cut the unsalted butter into small pieces, put it in deeper stainless steel basin, wait for softening.
2. Cream the butter and powdered sugar together, beating the powdered sugar in 3-4 batches, each time until the powdered sugar is completely incorporated into the butter. Beat the eggs and add them to the whipped butter in 3 batches. Beat until white in color.
3. Sift the low-gluten flour and baking powder into the whipped cream and mix with a rubber knife in an irregular direction to form a homogeneous batter.
4. Put it into a piping bag, line a baking sheet with tin foil, and squeeze out your favorite shapes on it.
5. Preheat the oven to 170 degrees Celsius and bake for 20 minutes, remove from the heat and continue to smother for about 10 minutes. During the baking process, pay attention to observe the changes in the cookies, if the color changes too quickly, the cookies are still very soft, you have to reduce the temperature. Bake until the surface color is uniform, the cookies have no water.