Cooking Steps

1. 

   Step1:The butter softens at room temperature. This step is very important. It affects the consistency of the batter behind. Do not worry. If you are worried, heat the software with water separated. But you must control the time not to melt into liquid.

2. 

   Step2:After adding salt, use the eggbeater to beat it at a low speed. The color will be lighter.

3. 

   Step3:Add the sugar in two times. Pour in half first and mix evenly. Mix the sugar in the lowest level of the eggbeater until it can't be seen. It must be divided into several times.

4. 

   Step4:Then add an egg yolk and 1g vanilla essence. Continue to mix the egg yolk with the lowest level of the eggbeater. Make sure it is well mixed. Hang the edge of the bowl with a scraper during the period. It and salt are used for seasoning. In this way, the butter cookie taste will not be as monotonous as the sweet taste. There is a trace of salty and vanilla taste.

5. 

   Step5:Cut the seaweed and add.

6. 

   Step6:Simple mix.

7. 

   Step7:Then sift in the flour twice.

8. 

   Step8:Press and mix evenly. When you can't see the dry powder, it will stop immediately. Don't over mix. The flour is firm. The cookie pattern will disappear.

9. 

   Step9:Then prepare a thick mounting bag. I choose cloth. Of course, silica gel can also be used. But in fact, if your batter is ready, the disposable mounting bag will not crush. Unless the flour is gluten or the butter is not softened enough, it will make the batter too hard and cramp your hands.

10. 

    Step10:Preheat the oven for 150 degrees before squeezing. The preheating time should be at least 10 minutes. It's better to keep the heating state until the squeezing is completed. The specific shape of squeezing can be based on personal preference.

11. 

    Step11:A full plate of cookies is baked in the oven at 150 ℃ for 1720 minutes. You need to adjust it according to your own oven.

12. 

    Step12:Cookies must be soft just after they are baked. Do not touch them. When they are cooled naturally, they will become crispy. After cooling, put them in sealed cans at room temperature. They can be kept for more than 2 weeks. Cookies cannot be refrigerated. When they are refrigerated, they will be damp and soft. They must be placed at room temperature.

13. 

    Step13:Finished chart of seaweed cookie

14. 

    Step14:Finished chart of seaweed cookie

15. 

    Step15:Finished chart of seaweed cookie