Cooking Steps

1. 

   Step1:Weighing of various raw materials. In particular, butter must be purchased from golden church butter in New Zealand. This kind of butter is different from ordinary butter. It doesn't need to be refrigerated. It can be preserved at room temperature. Of course, it needs to be refrigerated after opening the lid. When I was doing my homework, I went through a lot of recipes. But there are two recipes that clearly indicate that I must use this butter. I feel really good when I use it. This butter is salty. But the salt content is not high. The butter cookie itself needs a little salt to taste better.

2. 

   Step2:Start beating butter. Please be sure to take out the butter in advance and keep it at room temperature for at least one hour. Cut the butter into small pieces before beating. First, turn on the butter at the low speed of the electric eggbeater.

3. 

   Step3:Gradually add 25 grams of sugar powder during the beating process. Please sift the sugar in advance. My experience is from low speed to high speed. It took me about 20 minutes to get the butter white and fluffy. As you can see from this picture, the color is different from the yellow at the beginning. It starts to turn white and the volume has increased a lot.

4. 

   Step4:It's time to start warming up the oven. 180 degrees. Sift the flour and cornmeal twice. This is to make the raw materials fully mixed in the air. Then the finished product will have a crisp taste. Use a scraper to gently mix the mixture of flour and cornmeal that has been sifted twice into the butter that has just been whipped.

5. 

   Step5:That's what the dough looks like.

6. 

   Step6:Put the dough into the flower mounting bag. Install the star shaped flower mouth.

7. 

   Step7:Spread oil paper on the baking tray. Squeeze out the dough and evenly distribute it on the baking tray. Leave enough space. Bake for 1520 minutes. Take it out and put it on the cooling rack to cool.