Cooking Steps

1. 

   Step1:Pour the sugar and milk into the small milk pot. Heat it over a low heat. Stir with chopsticks until the sugar melts. Turn off the heat and let it cool.

2. 

   Step2:Butter softens at room temperature in advance. When it is ready for use, cut into small pieces and put them into the oven at 180 ℃ for two minutes. Take them out when they are slightly melted

3. 

   Step3:Press with the head of the electric egg beater a few time

4. 

   Step4:And then mix at low speed until smoot

5. 

   Step5:Pour in milk mixture in batche

6. 

   Step6:Electric eggbeater, low speed and even mixin

7. 

   Step7:Sift in low gluten flour. Add almond powder and salt. Turn with a scraper until there is no flour particle. It is dry at the beginning. Turn patiently for a while

8. 

   Step8:Flip to this stat

9. 

   Step9:Paste into the mounting bag. The mounting bag of silica gel I used. Strong, oil-fre

10. 

    Step10:I use Sanneng 7092 for huazui. It's easy to squeeze. It's hard for xiaohuazui to squeeze

11. 

    Step11:Close up of flower mouth hea

12. 

    Step12:Squas

13. 

    Step13:Add some Cranberry dice

14. 

    Step14:Loca

15. 

    Step15:Preheat the oven. Bake at 160 ℃ for 15 minutes (each oven has different temperature difference. The temperature and baking time are for reference only). When baking, keep an eye on it. If you find that the edge has been colored and the surface is golden yellow, take it out no matter when the time is up, so as not to bake.

16. 

    Step16:Baked cookie fron

17. 

    Step17:Revers

18. 

    Step18:Close u

19. 

    Step19:Line u