Cooking Steps

1. 

   Step1:Sift the flour mixture (the original formula is 130g high gluten flour, the most commonly used one is 65g high flour + 65g low flour corn starch

2. 

   Step2:After the butter softens, press it with a scraper (it's cold now, and the butter can't soften for a long time, and there's no heating in the south, so you can use an electric blower to speed up the butter soften while blowing, and then mix it with a scraper and press it to soften it quickly. Of course, the temperature can't be too high or too close, and it will turn into a liquid state

3. 

   Step3:Add 65g sugar powder in two times and mix well, then add the second time (you can also slightly beat the butter, then add sugar powder and continue to beat

4. 

   Step4:Beat the butter until it's white and bulky (if it's not easy to beat in winter, you can put a basin of warm water under it as long as it's a little warm

5. 

   Step5:Add 16g of powdered sugar to the egg liquid to slightly beat the color, whiten the color, expand the volume, and then (in fact, it doesn't have any effect) add it to the egg liquid three or four times while adding it and beat it. Mix it up every time until the butter is completely absorbed, and then add the next time when the oil-water separation can't occur (as shown in the figure, add the egg liquid once and mix it up), and then add the vanilla essence to mix it up

6. 

   Step6:Sift in the powder and turn it slightly. If you can't see the dry powder, don't over turn it

7. 

   Step7:Preheat the oven 180 degrees, put the batter into the mounting bag, extrude patterns on the baking tray, bake in the middle layer of the oven for 15 minute

8. 

   Step8:.

9. 

   Step9: