Cooking Steps

1. 

   Step1:Prepare flour, butter, corn oil and water.

2. 

   Step2:Cut the onion as thin as possible. Avoid blocking the mounting head.

3. 

   Step3:Butter softens to the point where it can be easily pressed out by fingers and then added with sugar powder. Beat with egg beater.

4. 

   Step4:Beat the butter until it is white and swollen, as shown.

5. 

   Step5:Add corn oil and continue to beat.

6. 

   Step6:The butter will turn white and fine.

7. 

   Step7:Now add water to kill.

8. 

   Step8:Butter until light and sharp.

9. 

   Step9:Mix in the shallot foam.

10. 

    Step10:Mix well.

11. 

    Step11:Sift in low powder and salt. Stir up and down. Do not stir. Avoid stringing.

12. 

    Step12:Put the flower mounting bag into a higher container and open it. Put the batter into it.

13. 

    Step13:Use a knife or chopsticks to squeeze the air out of the batter.

14. 

    Step14:When the paste is full of mounting heads, you can start to squeeze patterns.

15. 

    Step15:Preheat the oven. 180 degrees up and down. At this time, I began to squeeze my favorite pattern on the oiled paper. It can squeeze a circle. It's also very beautiful.

16. 

    Step16:A plate of cookies is packed. It's just put into the oven and bake for 25 minutes. (the time can be increased or decreased according to the oven's temper.) it's ready to come out after coloring.

17. 

    Step17:Crisp pine, salty and super delicious. My son ate several pieces at a time. A little satisfied. Ha ha.