Cooking Steps

1. 

   Step1:Butter softens at room temperature. Softening is not melting. Softening is a soft state. If you poke it gently with your fingers, a nest will appear. This is the best form.

2. 

   Step2:Add sugar powder. Beat evenly with electric egg beater. If the sugar powder is wet. There is caking. It needs to be screened.

3. 

   Step3:Add a spoonful of egg liquid. Continue to turn on the beater and stir evenly.

4. 

   Step4:Add in the milk and continue to beat until even.

5. 

   Step5:When the butter volume is fluffy and light, the state of butter is appropriate.

6. 

   Step6:Sift in the low gluten flour and mix well with a scraper. No dry powder.

7. 

   Step7:The batter is divided into four parts, three of which are mixed with proper amount of pigment.

8. 

   Step8:Four color dough. Stir it a little. Don't stir it too many times. The color will blend. It's not good. It's enough for two times ~ ha ha ~ ~ put it into the flower mounting bag.

9. 

   Step9:I'm using a 1 m flower mouth from Wheaton. Squeeze into the baking tray.

10. 

    Step10:Preheat the oven at 180 ℃ and bake for 5 minutes. Then bake at 140 ℃ for 13 minutes. (adjust the baking temperature according to the size of your extrusion