How to make cookies

Crispy butter biscuits, red chrysanthemums and flowers.

Ingredients for butter biscuits

220g of butter and 2g of salt.

Vanilla essence, a few drops of sugar 90g.

Egg yolk 2 low-gluten flour 230g.

Large eight-tooth installation nozzle, one installation bag and one.

The practice of butter biscuits

Step 1

Butter should be softened at room temperature until it is neither soft nor hard, and the scraper can be easily pressed down. If it is particularly cold in winter, you can soak the basin in warm water of 30 degrees for a few seconds, and then stir it evenly with the lowest gear of the eggbeater. For uniform heating, it is best to soften at room temperature.

Second step

Add salt to butter. Hit electric egg beater 10 second in the lowest gear, and it will turn a little white. No need to send it away.

Third step

Add sugar twice.

Fourth step

After adding half the sugar, beat 10 second at the lowest speed of electric egg beater, and stir evenly.

Step five

Scrape off the wall of the basin, then add the remaining half of the sugar, beat 10 second at the lowest level in electric egg beater, and stir well.

Step 6

Add a few drops of vanilla extract to adjust the taste. If not, you can also add two egg yolks and electric egg beater and beat well.

Step 7

Finally, in this state, you can see sugar, but it is evenly mixed.

Step 8

Sieve in half of low-gluten flour, cut and mix under pressure, and mix well for no more than 20 times. Don't stir, don't stir, or the flour will be hard.

Step 9

Sift in the remaining low-gluten flour.

Step 10

Similarly, mix evenly by pressure mixing method. Don't stir. Don't stir. Don't stir without dry powder. Don't be stiff, pinch a little batter. You can feel the sugar.

Step 1 1

Put the big eight-tooth mounting nozzle into the mounting bag.

Step 12

Put the bag in a higher cup.

Step 13

Put the batter in a framed bag.

Step 14

Cut a hole in front of the decorative bag to expose the decorative nozzle. At this time, the oven is preheated 150 degrees.

Step 15

2cm away from the baking tray, squeeze your hands slightly and turn around 5 times while lifting.

Step 16

Practice slowly

Step 17

I'm also practicing.

Step 18

It's this high when you squeeze it.

Step 19

It will collapse when baking, so squeeze it higher.

Step 20

This style is 150 degrees for 30 minutes, because if it is high-thick, if it is ordinary traditional biscuits, it will be fine for 20 minutes.

Step 2 1

It will collapse in the middle of baking. Don't be afraid of failure. If the previous steps are correct, there will be no pattern.

Step 22

Don't touch it after baking. Very soft. Let it cool and then touch it. It's brittle when it's cold

Step 23

Crisp to slag.

Step 24

It's cooked inside, too.

Step 25

Serve it with coffee.