Cooking Steps

1. 

   Step1:Cut butter into small pieces and soften at room temperature. Add sugar powder.

2. 

   Step2:Use the electric beater to beat the butter until it becomes bulky and fluffy. The color becomes lighter. Stop beating.

3. 

   Step3:Add sifted low gluten flour and salt. Almond powder.

4. 

   Step4:Use a silica gel scraper to mix the flour evenly. Do not over mix it. Do not turn it around to stir it, so as not to get gluten. It is not crispy when baked.

5. 

   Step5:Put the mounting bag into a medium-sized 85 tooth flower mouth. Put the batter in to squeeze out the air.

6. 

   Step6:Squeeze out the pattern you want anticlockwise. When squeezing the pattern, don't stick the flower mounting mouth on the oilcloth. Leave a distance of about 1cm. Use a little downward force on both hands. Rotate the flower mounting mouth vertically along the circle on the oilcloth. When finishing, yearn for the next pressure and then lift it up. The cookies are dry. Pay attention to the size of the extruded batter as much as possible to avoid uneven heating when baking.

7. 

   Step7:Put it into the preheated oven. Heat the middle layer up and down 180 degrees for about 13 minutes. Pay attention to the last five minutes. Stop baking after the edge is colored. Take it out and cool it thoroughly.