Cooking Steps

1. 

   Step1:Butter is allowed to stand indoors and soften naturally at room temperature.

2. 

   Step2:Put the salt in the butter. Then start the eggbeater. Medium speed. Beat the butter a little. Just lighten the color a little.

3. 

   Step3:Add in the yolk. Continue to mix in the yolk with a low-end beater. If you have vanilla essence at home, you can mix in 1g at the same time. It's used for seasoning. It's not monotonous.

4. 

   Step4:If butter is softened in place, flour is easy to be absorbed by butter. Stir until dry powder is invisible. Do not over mix. Flour gluten will cause cookie pattern to disappear.

5. 

   Step5:Prepare a thick mounting bag. Put the large mounting mouth in it. Then put the paste into the mounting bag.

6. 

   Step6:Oven set - 150 ° C. preheat for 10 minutes before putting cookies in.

7. 

   Step7:The freshly baked cookies are very soft. Don't touch them after taking out the baking tray. Put them on the table, cool them naturally, taste them again, or seal them in a jar.