How to make butter cookies

• 

  1. Sliced ​​butter is softened at room temperature.I like to cut it thinner so that it softens faster.

• 

  2. Soften to the point where it can be pressed to the end with a light poke of your finger.

• 

  3. After softening, pour into a mixing bowl and prepare to whip.

• 

  4. Beat the butter until smooth, add fine sugar, and continue to beat until the butter is thick.Enlarged, as shown in the figure.

• 

  5. Beat the egg liquid, then add the egg liquid in batches, and beat until the egg liquid is completely Combine with butter.

• 

  6. Then add salt and corn oil and beat.I usually use a paper cup to weigh the oil., so you don’t have to wash greasy dishes.

• 

  7. Corn oil must be poured slowly in two to three times to avoid pouring it all at once Input causes water and oil to separate.Beat the butter until it becomes fluffy and pale in color.

• 

  8. Then sift in the low-gluten flour and use a scraper to mix evenly..

• 

  9.The biscuit batter after mixing well is as shown in the picture.

• 

  10.I am Zhanyi’s biscuit gun.I bought it from a Bao Zhanyi flagship store.The flowers are easy to pipe and beautiful.

• 

  11. Load the biscuit batter into the biscuit gun.

• 

  12.Put the flower shape you like into the baking pan.

• 

  13. Then preheat the oven to 180 degrees.Remember to preheat the oven until the baking tube is When the red color turns black, when the temperature is stable, put it into the baking pan and start baking.Bake at 165 degrees.I use a 40-liter oven and bake each pan for about 13 minutes.

• 

  14. The baked biscuits can be eaten after cooling.This recipe uses butter.There is more, so the milk flavor is very strong and delicious.

• 

  15. It can also be packaged in independent packaging and given away, which is also very beautiful!

• 

  16.Isn’t it beautiful?

• 

  17. Here is a close-up.