How to make milk cookies

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  1.Finished product Picture

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  2. Prepare all ingredients and tools, and the ingredients need to be accurately weighed

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  3.The butter needs to be softened in advance, and then add powdered sugar and white sugar

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  4.Use an electric whisk to beat until white and fluffy

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  5.Add milk in three batches and beat (beat until milk and butter are completely combined each time)

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  7.Sift in the low-gluten flour at one time and mix evenly using the pressing technique

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  8. Stir Good batter

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  9. Put the eight-tooth piping nozzle into the piping bag, and use scissors at the bottom of the piping bag Cut a hole so that the decorating tip can completely leak out.Hold the lower end of the decorating bag with your hand, turn down the large opening at the upper end of the decorating bag, and put it on the tiger's mouth of your left hand.This will make it easier to hold the batter

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  10. Gently squeeze the filled batter to the lower end, turn the bag mouth a few times and tighten it

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  11. Line the baking sheet with absorbent paper or tin foil (the non-stick baking sheet does not need to be covered)

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  12. Hold the upper end of the piping bag with your right hand, pinch the lower end of the piping bag with your left hand, squeeze while turning, turn clockwise, and the cookies are ready (The above photo is a photo I took before.I was too lazy to take another photo today, so I only took a photo of the back.The butter used in today’s cookies is different from last time, and the color of the cookies is very yellow)



13. Place in the middle layer of the oven, with the upper tube at 150℃ and the lower tube at 140℃, bake for 20 minutes (I feel that the bottom is easy to burn, so the bottom The temperature is lower)

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  14. Pay attention to the coloring situation.The surface of the baked biscuits will be slightly colored.Once golden

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  15.The bottom temperature is lower, look at the beautiful coloring

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  16.Finished product picture