Cooking Steps

1. 

   Step1:Soften the butter at room temperature. Beat the electric eggbeater until it is fluffy, smooth and line

2. 

   Step2:Add sugar powder and sugar twice. Continue beating until butter is slightly whit

3. 

   Step3:Heat the light cream in water. Add it into the butter in 3 times. Beat until well mixed before adding the next time

4. 

   Step4:Sift in low gluten flour. Mix well until no granules appear

5. 

   Step5:Put it into the flower mounting bag. Put on the flower mounting mouth. Spread a piece of oil paper on the baking tray. Extrude the shape you like on the oil paper

6. 

   Step6:Put it into the preheated oven. 170 ° 1820 minutes (small flower mounting mouth). 25 minutes for large flower mounting mouth (larger and thicker cookies). Color the edges. Keep a close eye on the last few minutes.