Classic Original Butter Cookies
Butter 80g | Low gluten flour 115 grams |
Powdered sugar 45g | Milk powder 5 grams |
Salt 1g | Light cream 42 grams |
Step 1
Prepare all the ingredients: soften the butter in advance, keep the light cream at room temperature, and weigh the other ingredients.Step 2
Beat the butter with an electric mixer on low setting.Step 3
Add the powdered sugar and stir slightly.Step 4
Beat powdered sugar and butter thoroughly on medium speed.Step 5
Add the whipping cream in two or three times, beating thoroughly after one addition and then the next.Step 6
beatIt will become larger in size and turn white in color.Step 7
Sift in the cake flour mixed with salt and milk powder.Step 8
Stir evenly until there is no dry powder in the batter.Step 9
Put the piping tip into a piping bag, put it into a taller cup, and fill it with the mixed batter.Step 10
Use a scraper to push the batter forward to drive away the air inside so that there are no gaps between the batter.Step 11
Hold the piping bag with one hand, and squeeze it down with the other hand. The distance between the piping nozzle and the baking tray is 1 cm, and turn it clockwise while piping.Step 12
Preheat the oven to 170 degrees and bake on the middle rack for about 20 minutes.Step 13
After taking it out of the oven, let it cool completely on a baking rack and keep it sealed.Step 14
Finished product Cooking Tips for Classic Original Butter Cookies1. The butter must be completely softened, and a hole will appear when you poke it gently with your hand.
2. When the batter is put into the piping bag and pushed forward, there should be no gaps between the batters.
3. Because there will be expansion after baking, there needs to be a little distance between each cookie when squeezing it out.
4. When the room temperature is high in summer, you can put the cookies in the refrigerator for a while before baking.