Cooking Steps

1. 

   Step1:Butter softens well. I put it in the oven and heat it for 3 to 5 minutes with the fermentation functio

2. 

   Step2:Sugar powder is added to butter in three times. Use electric egg beater to beat. After the sugar powder and butter are completely integrated, add the next time.

3. 

   Step3:Cream heated in hot wate

4. 

   Step4:Add cream to butter three times. Beat with electric beate

5. 

   Step5:Butter goes all the way to the picture. The butter is white and bulky. The butter cream on the edge of the egg basin is feathery.

6. 

   Step6:Sift the flour and cocoa powder into the butter crea

7. 

   Step7:Use a scraper to mix the cocoa flour and butter cream evenly. The flower mounting mouth is set in the flower mounting bag. Put the cake dry paste into the flower mounting bag. Use the scraper to push the paste to the front of the flower mounting bag. The mounting bag should be thickened disposable. The silicone material mounting bag and cloth bag are the best choice. Knot or clamp the empty bag.

8. 

   Step8:When squeezing cookies, preheat the oven 180 degrees. Hold the tail of the mounting bag with batter in your right hand. It is about 2cm from the baking tray vertically. Squeeze out the batter circle evenly. Leave a gap between each cookie. The cookie will expand during baking to prevent adhesion.

9. 

   Step9:Bake the oven at 180 degrees for about 18 minutes. Beautiful and delicious cookies are out.

10. 

    Step10:Pretty?