Cooking Steps

1. 

   Step1:Butter softens to paste at room temperature. If softened excessively, it will affect the cookie pattern.

2. 

   Step2:Add salt. Beat the butter with the whisk at a medium speed. Just lighten the color a little.

3. 

   Step3:Add the sugar powder in twice and mix well. Use the lowest level of the eggbeater to mix the sugar powder until it is invisible.

4. 

   Step4:Pour in 1 yolk. Mix well with the bottom of the beater. Add low gluten flour and almond powder in two parts. Then cut and mix with a scrape

5. 

   Step5:You can squeeze it in the mounting bag. I use a large 18 tooth flower mouth.

6. 

   Step6:Refrigerate the squeezed cookies for 20 minutes and put them in the oven. Bake for 20 minutes at 140 ℃ in Changdi 52g oven.

7. 

   Step7:If the cookie is too thick, it will be better to stew it for 20 minutes.