Cooking Steps

1. 

   Step1:The state that butter softens at room temperature and sticks to the end (it must be this state. If your butter is a little hard and can't squeeze out at last, don't complain.) Add sugar and beat well.

2. 

   Step2:You don't have to beat it, just stir it well. Then knock in an egg yolk. Continue to blend.

3. 

   Step3:Sift in the low gluten flour and tea powder, and add them into the flour three times.

4. 

   Step4:Last state. If it's very thin, the pattern of cookies will not be so beautiful in the end.

5. 

   Step5:I used two layers of mounting bags. I use a cherry blossom mouth. When making cookies, it's better to use two or three layers of mounting bags. If your batter doesn't feel good to squeeze, then you can rub it with your hands and squeeze it again.

6. 

   Step6:Extrude the round garland. The oven will warm up when it's squeezed. 155 degrees.

7. 

   Step7:Let's heat 150 degrees, let's heat 165 degrees and bake for 16 minutes.

8. 

   Step8:The baked cookies are still beautiful.

9. 

   Step9:Chocolate melts in water.

10. 

    Step10:Take cookies and dip them in.

11. 

    Step11:I also dipped some red feeling. I feel that red is not as good as white.

12. 

    Step12:Decorate it with these beads.

13. 

    Step13:You can also decorate with nuts and dried fruits without this kind of sugar beads.

14. 

    Step14:Meimeid

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin