How to squeeze cookies to look good?

The simpler things are baked by hand, the more basic skills are tested, and occasionally success may not be achieved. Never failing is true mastery. Just like photography, it is not worth jumping for joy to make a good film once in a while. Only when you can use light and composition skillfully can you really understand.

For example, this cookie, maybe you can bake beautiful lines the first time, but maybe next time, your batter will be too hard to squeeze out. This happened to me. I couldn't find the problem at that time. Obviously, my dosage of raw materials is the same, and the operation steps have not changed. Why did I squeeze gracefully last time, and this time I tried my best and blushed a little? Until one day, I found that the original problem lies in the place I have been ignoring, that is, the softening degree of butter. .

Ingredients: low-gluten flour 200g, butter 1 30g, powdered sugar 60g, fine sugar 30g, egg1,salt 1/4 teaspoons.

Exercise:

1. After the butter is softened enough at room temperature, pour in the powdered sugar. First, take electric egg beater's egg beater and stir all the powdered sugar into the butter to prevent the powdered sugar from flying when it is sent away. Then, open the electric egg beater and send butter until the volume expands and the color becomes slightly lighter.

2. Add fine sugar and salt, and continue to use electric egg beater to expand the volume and lighten the color;

3. Add the egg liquid in 2-3 times and beat well with an egg beater. Wait until the butter and egg liquid are completely mixed before adding the next time to avoid separation;

4. Sieve the low-gluten flour into the butter paste and cut it into biscuit batter evenly with a rubber scraper;

5. Put a big chrysanthemum-shaped decorating mouth in the decorating bag, cut the opening below to expose the decorating mouth, put the cookie batter in the decorating bag and squeeze it on the baking tray. You can squeeze in circles, vertically or horizontally, and use your imagination to squeeze out various patterns.

6. Preheat the oven 160 degrees and bake for about 20 minutes. When the edge of the cookie is golden yellow, you can turn off the power, bake it at the residual temperature for about 10 minutes, and then take it out. After cooling, it is sealed and stored.