butter cookies

Ingredients

• High-gluten flour: 100g Low-gluten flour: 250g
• Powdered sugar: 60g Egg: 1 (80g)
• Butter:250

Steps

1. Beat the eggs and set aside.

2. Put the softened butter in a basin and set aside.

3. Add powdered sugar.

4. Stir evenly until fluffy.

5. Pour the egg liquid into the butter in batches.

6. I poured in one egg in 4 batches and continued to beat evenly.

7. Sift in low-gluten flour and mix evenly.

8. Sift in the high-gluten flour and mix evenly.

9. No flour particles are enough.

10. Put it into a piping bag.

11. Pipe flowers into the baking pan.

12. A 32-inch oven requires two baking pans.

13. Preheat at 140℃ for 5 minutes.

14. Place a pot on each of the lower and middle layers and bake at 140℃ for 30 minutes.

15. After 30 minutes, change the positions of the two baking sheets and bake for another 15 minutes.

16. After cooling, it can be bagged.

17. So crispy that it falls apart. Next time I will make it with all low gluten flour.

Tips

1. 1. I softened the butter one night in advance.
2. 2. The pattern is a little shapeless, and it should be slightly white when beaten after adding egg liquid.
3. 3. Only use a baking sheet to place the middle layer.
4. 3. If you have any questions, leave a message to discuss with each other.