Cooking Steps

1. 

   Step1:First of all, all the ingredients are weighed electronically. spare. Cut butter into small pieces and soften at room temperature. Beat with electric beater for one minute. Then add sugar powder and frosting. Stir it first. Avoid flying frosting during the beating. Then beat the butter until it's swollen and white.

2. 

   Step2:Add the egg liquid three times to beat. Add the second egg liquid after the egg liquid is completely mixed with butter. Then add in the rest of the egg. Be sure to play to full integration.

3. 

   Step3:Add 20g whipped cream.

4. 

   Step4:Sift the flour and cocoa into the butter. Stir up and down evenly with a scraper. Put it into a flower mounting bag. Put oil paper or tin paper on the baking tray. Squeeze out the pattern you like. (I use a large ten tooth mounting mouth

5. 

   Step5:Preheat the oven. Bake for 10 minutes at 190 degrees. If the surface hasn't been colored yet. You can turn it on for a few more minutes. According to the color of the cookie, I judge it.

6. 

   Step6:After baking and cooling, it's better to install it with sealing tape. Remember not to put it on before it's cool. In this way, the cookies will become soft the next day.