How to make flower-shaped cookies

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  1. Prepare the required materials and squeeze the cookie nozzles.

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  2. Heat the milk with sugar until the sugar dissolves, set aside to cool and set aside.

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  3. Soften butter at room temperature and beat with a whisk until white.

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  4.Add the cooled milk sugar water in three batches and beat until there is a shiny batter and a volume Slightly puffy and enlarged.(It is easy for water and oil to separate when adding uncooled milk-sugar solution or pouring milk-sugar solution all at once)

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  5.Put the sifted low flour, almond flour and salt into a basin, stir until there is no dry flour and the batter is moist.

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  6.Put the nozzle into the mouth of the piping bag.You can place the piping bag into a measuring cup as shown and then place the cookie batter into the piping bag.

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  7. Use a scraper to scrape the batter as shown in the figure to the mouth of the flower.

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  8. The nozzle is perpendicular to the baking pan, keep a distance of 1cm from the baking pan, squeeze the cookies, and finish At this time, turn the center point clockwise once or twice, and lift the flower mouth neatly.

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  9. Preheat the oven to 170 degrees and bake on the middle rack for about 20 minutes.(Depending on your own oven, pay attention to coloring in the last few minutes.) After the cookies are baked, place them on the grill to cool.If not in use, store them in an airtight box.