One is because the butter is not whipped into place, the other is because the ratio of the ingredients is not right, the proportion of wet ingredients is too heavy, the butter needs to be whipped into a feathery shape, that is, it is whipped into place, the following introduction to the practice:

Prepare the materials: Butter 145g, 200g of low-gluten flour, 50g of granulated sugar or powdered sugar, 1 whole egg (60g)

Making Steps:

1. Prepare the ingredients and set aside.

2. Soften the butter to a point where it can be pressed down with a whisk.

3, softened butter, whisk on medium whipping color white into a feathery.

4, add granulated sugar whipped blend.

5, the egg in three additions whipped fusion, so as to avoid the separation of oil and water.

6, sift in the low gluten flour at once and mix well with a spatula.

7. Mix well with a spatula.

8, choose your favorite laminating nozzle into the laminating bag, set to the cup, filled with mixed dough.

9, neatly squeezed onto a baking sheet, leaving some space in the center of each, when baked will be puffed up, so as not to stick together.

10, preheated oven at 180 degrees Celsius 30 minutes on the surface of the slightly colored can be taken out and cooled on it.

11, finished picture.