Cooking Steps

1. 

   Step1:Preparation: take the butter and eggs out of the refrigerator 1-2 hours in advance (depending on the room temperature). Cut the butter into 1 cm square small pieces. When the butter is softened (the marks can be easily pressed out by fingers), use the electric eggbeater to break it down at a low level. Put the eggs into a small bowl and stir them up with chopsticks.

2. 

   Step2:Butter - add the sugar and sugar powder into the butter. Stir with chopsticks evenly (at this time, the sugar powder will splash out if you directly use the eggbeater). Then use the electric eggbeater to mix the three until they are completely integrated and the butter is slightly expanded.

3. 

   Step3:Egg liquid - add the egg liquid that turns into room temperature into butter in three times. Beat it with butter and other ingredients in a low level with electric beater quickly until it is completely even.

4. 

   Step4:Dough - sift the low gluten flour into the butter added with the egg liquid. Use a rubber knife to mix the butter and the low gluten flour up and down evenly (don't over mix. Don't circle it. Just mix it evenly, so as not to make the flour gluten).

5. 

   Step5:Preheat - take out the baking tray in the oven, close the door, power on and start the oven. Select 3D mode, set 180 ℃. Set the time for 15 minutes. Press the Enter key. The oven starts to preheat.

6. 

   Step6:Shaping - put the butter dough into the cloth mounting bag (or silica gel mounting bag). After the mounting mouth is installed, squeeze the butter dough into a cookie shape on the baking tray.

7. 

   Step7:Baking - after the prompt sound of preheating, quickly put the baking tray into the middle layer of the oven, close the oven door, and take out the baking tray after the oven is finished.