Ingredients
Unsalted butter ( 100g ) | Whole egg liquid ( 30g ) |
Powdered sugar ( 50g ) | Salt ( 1g ) |
Vanilla extract ( 1g ) | Low-gluten flour ( 140g ) |
Decorating bag ( 1 piece ) | Eight-tooth decorating nozzle ( 1 piece ) |
How to make butter cookies
1. Finished product picture
2.Take out the butter and soften it in advance
3. Stir the eggs into liquid and set aside
4.Weigh the ingredients needed and set aside
5.An eight-tooth piping nozzle and a piping bag.Use scissors to cut a slit at the bottom of the piping bag
6.Put the piping nozzle into the piping bag until the piping nozzle can completely leak out.Cover the baking sheet with absorbent paper and set aside
7. Add powdered sugar and salt to the softened butter.Use a spatula to stir evenly and then use an electric whisk to beat at medium-high speed (it will not work if the butter is softened into such a liquid.Mix well.Then put it in the refrigerator for a few minutes before sending it out)
8. Beat until slightly white and fluffy., add half of the egg liquid, and continue to beat at medium-high speed until the egg liquid and butter are completely combined
9. Add vanilla extract and the remaining half of the egg liquid, and continue to beat at medium-high speed until the egg liquid and butter are completely combined
10.The whipped butter paste
11.Sift low gluten in one go Flour
12.Use a spatula to press and stir evenly
13. Hold the lower end of the decorating bag with your hand, turn down the large opening of the upper end of the decorating bag, and put it on the tiger's mouth of your left hand.This is better.Filling with batter
14.After filling the batter, gently squeeze the batter to the mouth.Turn the top of the bag a few times to tighten it
15. Extrude the shape you like on the baking sheet
16.This pattern is squeezed in a circle and a half clockwise, first squeeze out the small inside Circle, and then half a circle around the small circle, one action is completed
17. Preheat the oven at 160℃ Heat, put in the upper layer, set the upper tube to 160℃, the lower tube to 150℃, bake for 20 minutes (the oven temperature and time are for reference only
18.Pay attention to the coloring and bake until the surface of the biscuits is slightly golden
19.The bottom of the biscuit is colored just right
20.Finished Picture
Tips
1.Soften butter at room temperature , if the insulated water melts into a fluid state and cannot be whipped into a fluffy state, you can put it in the refrigerator for a few minutes before whipping
2.The temperature of the lower tube of the oven is lower to prevent the surface of the biscuit from being cooked.Color, the bottom is already a little burnt
3.Ovens are different, please set the time and temperature according to the temperament of your own oven.My oven is a Midea 32-liter oven.The time and temperature are for reference only
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