Cooking Steps

1. 

   Step1:Butter weighs 60g. Soften it at room temperature. Circle it to a smooth state. Don't overdo it. Otherwise, the last pattern of cookies will disappear.

2. 

   Step2:Add sugar powder. Beat in one direction until smooth again. The white granulated sugar used here. It's better to use half of the white granulated sugar and half of the sugar powde

3. 

   Step3:Add the egg liquid in three times. Mix it with butter evenly each time before adding the next tim

4. 

   Step4:When squeezing flowers, we should master the distance between cookies. There is some distance between cookies. After baking, there will be expansion. When squeezing out, we should be continuous. The direction and shape should be well controlled

5. 

   Step5:My SKG small oven. 170 degrees. 15 minutes. Can add some more time. It's a little soft. The egg smell is too much