Simple Butter Cookies

Overview

I have always wanted to make cookies, but for some reason, the first time I followed the recipe, the batter was too thin. After more than a year, a certain classmate in the classmate group kept yelling yesterday: "Please give me cake!" This is my attempt, referring to Jun Zhijun’s recipe and making slight modifications. The happiest moment is when the finished product comes out of the oven, and there are all kinds of caution and anxiety before it comes out. . . This is what I consider the joy of baking.

Tags

• baking
• cake flour
• salted butter
• unsalted butter
• vanilla extract
• whole egg liquid
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 I'll be honest with you, this picture right down to the picture in the middle of the patterned one is all stolen from someone else! Because I was the only one doing the making process, it was too oily and pink to be photographed. Please forgive me! 1. Soften butter at room temperature and whip; add salted butter to make the taste richer, it doesn’t matter if you don’t have it. Beat until smooth, add sugar and beat again.

   

2. 2 Add the egg liquid in three batches, beating each time until the butter and egg liquid are completely mixed before adding again. Beat the butter until it turns white in color and expands in volume.

   

3. 3 Drop in the vanilla essence (you don’t have to add it), sift in the cake flour, mix in up and down directions, do not over mix. Mix until the flour is moistened.

   

4. 4 Put it into a piping bag and squeeze it slowly with your five fingers! It’s my first time to squeeze in. I’m so tired! The bag was also torn. Preheat the oven to 190 degrees, middle level, for 10 minutes. Everyone's furnace conditions are different, this is for reference only. Mine is Changdi.

   

5. 5 Regarding the pattern, some comrades said that the pattern is very beautiful when squeezed, but why it disappears after baking. Jun Zhijun said that this is a problem with the ductility of the batter materials, such as over-whipping the flour and butter, or adding only powdered sugar without fine sugar. The summary is that if the batter has good ductility, there will be no patterns.

   

6. 6 In the last dish, I got a little experience in squeezing flowers. At first I was very deliberate in circling them, but it wasn’t true. I just had to squeeze them and it would naturally become a circle! Tuo! ~~~This metaphor is rather disgusting, but it is true that the shape of a natural tuo looks much better than squeezing it into a circle.