The perfect way to make cookies with beautiful patterns—original butter cookies

Overview

The result of research is that the main reason why cookie patterns disappear is that the extensibility of the dough is too high, and the patterns will disappear. Our main purpose is to reduce the extensibility of the dough. High-gluten flour has low extensibility, but I feel that the texture will not be as crispy, the moisture content of the dough should not be too wet, and the baking temperature should be controlled at 190 degrees - 200 degrees, not too low. It is best to use powdered sugar, because the coarser the sugar, the more extensible the dough will be. My failure was with the powdered sugar. Because there was no powdered sugar at home, I used granulated sugar to grind the powdered sugar myself. So it was not so detailed that I tried it twice without success. So the third time I replaced all the granulated sugar in the recipe with powdered sugar that I ground myself, and finally succeeded in making cookies with the pattern not disappearing.

Tags

• baking
• cookies
• butter
• low gluten flour
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 Beat the softened butter with powdered sugar until smooth and thickened.

   

2. 2 Add the whole egg liquid in several times, using a whisk each time to beat until the eggs and butter are completely combined, then add the next time.

   

3. 3 The whipped butter is white in color and fluffy in volume.

   

4. 4 Sift in cake flour.

   

5. 5 Use a spatula to stir the butter and flour evenly until the flour is completely moist.

   

6. 6 Put the batter into a piping bag, pipe out the pattern you like on a baking sheet lined with greaseproof paper, and put it into a preheated oven at 200 degrees for about 15 minutes until the biscuits are colored.