WHAT YOU NEED

Ingredients

Low flour 100 grams
50 grams of butter
45 grams of egg juice
10 grams of fine sugar
20 grams of flour

How TO MADE Teachers learn how to make cookies live

1. The ingredients are ready, fine sugar and sugar powder come together.

2. Note: Fine sugar and sugar powder are essential, which is a careful mechanism to ensure that the cookie grain does not disappear easily during baking.

3. The butter is softened to a state that can be easily poked with the fingers, then added fine sugar and sugar powder.

4. This step is learned from the teacher.

5. In the past, after adding sugar, I used to send it directly to the egg beater, and the teacher taught us to mix the butter and sugar evenly with the manual egg beater first, so that the two were fully mixed.

6. This way, the butter doesn't splash randomly during the cooking process.

7. As I used to do, when I did hit, it was a splash.

8. In addition, the butter must be softened, otherwise it will splash.

9. After stirring thoroughly, start spreading the butter with an electric egg beater.

10. In the past, I played for a shorter time, and the teacher played for a longer time, so this time I also played for a longer time, and the color of the butter turned white, and the volume grew.

11. What do you do with the butter on the head of the egg? The teacher taught us that if the egg maker is idle at high speed, some butter will fall off.

12. The teacher added 25 grams twice, and I added 45 grams three times.

13. Each time, stir thoroughly with a razor blade and add evenly.

14. The whole egg juice is added and then stirred well.

15. Added low-powder sieve.

16. The teacher said that this step should not be lazy, because the flour will also form small pieces during the storage process, and the powder will be finer after sifting.

17. Stir with a scraper until dry.

18. Prepare a disposable bag of flowers and put it in the mouth of the flower.

19. I've got six teeth, and I've got a lot of teeth.

20. Cut a small hole under the flower bag so that the flower's mouth is exposed.

21. Prepare a wide-open cup or container, and put a bag of flowers in it.

22. Put the paste in a bag of flowers.

23. Then take out the bag of flowers, and you're ready to squeeze the flowers.

24. This is also a trick taught by your teacher.

25. The pan is coated with butter or vegetable oil and then put on oil paper.

26. This way, the oil paper won't be picked up when the cookie is picked up.

27. Preheat the oven at 170 degrees for 10 minutes before squeezing the biscuits.

28. When squeezing the cookie, the flower mouth should be perpendicular to the baking tray, the left hand holds the bottom to control the direction, the right hand holds the flower bag and squeezes it with force.

29. I didn't think it would be so hard to squeeze, because I didn't think it would be so hard to squeeze!

30. I'm not going to tell you that when I squeezed it to the end, the bag exploded, and my face exploded! T.T. Since I changed the teacher's square, I don't know if the teacher's square will be squeezed a little better.

31. However, the squares of the dough dots, the patterns of the cookies will be clearer, and the patterns of the thin dough squares will become lighter during the baking process.

32. I'm afraid I'm going to have to add a little more butter or egg juice to my shoes.

33. The size of the biscuits should be as uniform as possible, so that the heat is guaranteed evenly, so that there is no situation where some are baked and some are not yet baked.

34. In addition, our teacher told us that this hollow flower-shaped cookie is heated more evenly, and there is no softness in the middle.

35. Although the color of the flower is a little higher, haha! Squeeze it and put it in the oven 170 degrees for 15 minutes.

36. This is what it looks like after 15 minutes of baking, if you like it crispy, you can bake it for three more minutes, but be careful not to overcook it.

37. This square is really hard to squeeze, you can try to squeeze your teacher's square a little bit.

38. Don't shake your hand when you squeeze it, it'll be more beautiful when you squeeze it.

39. But for someone like me who hasn't eaten a flower and has only made a cookie once, the second time is more satisfying.

40. This kind of life is skillful, and practice gets better and better!

41. Enjoy the finished graphic.

42. Oh, or the finished map.

43. The colors are beautiful!

44. This sweetness is just right for me, I can't imagine how sweet the teacher's recipe would be.

Handy cooking tips

　　To summarize, the teacher taught a little trick: Before spreading the butter, use a hand-held scrambler to mix the butter and sugar evenly, otherwise the butter will splash out when spreading it.The butter on the head of the egg can be dropped below the high-speed vacuum after the delivery is completed.3 tablespoons of oil brushed and then coated with oil paper, can prevent the oil paper from being taken up when squeezing the biscuits.The size of the cookie should be as uniform as possible, the hollow flower shape should be heated more evenly, and there should be no intermediate softness.PPS: It's obviously a very simple cookie to make so many steps, I'm sorry...GUN to take the baby (づ??????)づ~