Ingredients: Low gluten flour: 120g Butter: 90g Almond flour: 25g Caster sugar: 50g Milk: 25ml
Salt: 1 g
Steps: 1. Soften the butter at room temperature, whisk with an egg beater to turn white, pour the granulated sugar into the milk, heat in the microwave until the saccharification is boiled, cool and set aside
2. Add sugar water three times and continue to beat with an egg beater until shiny
3. Low gluten flour. Almond flour, salt sifted and added twice, cut and mixed with a rubber spatula, you can't see the dry powder, remember to stir excessively
4. Mount the flower bag with the mounting spout, add the batter, squeeze on the baking sheet with oiled paper, preheat the oven at 150 degrees, and bake in the middle layer for about 20 minutes
Tips: The butter should be softened completely, and the cookie should be baked and cooled naturally.