How to make cookies

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  1.Finished product picture.

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  2. Cut butter into thin and even slices, soften at room temperature until there are small dimples when pressed lightly with your fingers.status.Add salt and powdered sugar, mix well with a spatula until there is no dry powder to avoid splattering when the egg beater is used.

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  3.Use an electric egg beater to beat until smooth.

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  4. Add the egg whites in 3-4 times, each time beating until absorbed before adding next time.
  The whipped butter paste will obviously expand in volume, turn white in color, and be creamy.
  (If it feels difficult during the whipping process, either the butter is not softened enough, or the egg white temperature is too low, causing the butter to solidify.After all, it is winter and the room temperature is relatively low.You can turn on the fermentation function of the oven and put it in for a few minutes to soften.Then take it out and continue to whip.Therefore, the egg whites used here must not be forgotten to be refrigerated, and the temperature of the egg whites should be kept at 20-22 degrees.)

• 5. Sift the flour and milk powder twice in advance and pour them into the whipped butter.
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  6.Use a spatula to mix well until there is no dry powder.

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  7.Put your favorite nozzle into the piping bag and put the batter into the piping bag.If the previous steps are done in place, the batter will be very easy to squeeze.If the egg white temperature is too low, the batter will be difficult to squeeze.Therefore, using a silicone piping bag is more foolproof than a disposable plastic piping bag.

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  8. Evenly squeeze onto the non-stick baking sheet.If your baking pan will stick, put some greaseproof paper or oilcloth on it to prevent it from sticking.

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  9.Put it into the middle layer of the preheated oven and bake at 160 degrees for 22-25 minutes..It is best to preheat the oven in advance.The specific baking time will increase or decrease according to the size of the cookies.

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  10.I squeezed two plates, baked the first plate and then baked the second plate.It's winter now, so there's no problem in squeezing it up and letting it wait until the previous ones are baked before baking it.If it's summer, you can put it in the refrigerator for later use.Of course you can do both at the same time if you have two ovens.If you use a large 18 straight tooth decorating nozzle, you can extrude the pattern directly vertically without turning in circles.Then the gold plate 4*4 has a total of 16 big points, which is exactly one plate.

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  11. After taking it out of the oven, place it on the grill to cool.

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  12. Finished product picture.

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  13. After it is completely cooled, put it in a can or seal it in a crisper.

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  14. Finished product picture.