By Free Fish Fish
<h2>Royalties</h2>
Butter 200 g
Caster sugar 80 g
Table salt 2 g
2 egg yolks
Light cream 30 g
Low gluten flour 240 g
Almond flour 40 g
<h2>Practice steps</h2>
1: Soften the butter at room temperature so that small holes can be easily cut out, add caster sugar and salt.
2: Beat with an egg whisk until light and white and feathery, add two egg yolks in parts and continue to beat until mixed.
3: Add light cream and beat well.
4: Sift in low gluten flour and almond flour and stir with a spatula until dry.
5. Load the flower bag into the flower bag in parts, spread the baking sheet with oil paper, and extrude the flower shape. After squeezing, the whole plate is put in the refrigerator for 30 minutes, so that the pattern baked is not easy to disperse, and the whole cookie is not easy to collapse.
6: Preheat the oven at 160 degrees for 10 minutes, take out the squeezed cookie blank from the refrigerator, put the middle layer of the oven and bake for 20 minutes, the edges can be colored.
7. Take out the whole plate to cool and then take it out and potted it piece by piece.
8, after thoroughly cooling, put it in a clean bottle for preservation, and the crispy butter cookies will be ready, and the crispy will fall off
<h2>Tips</h2>
Butter can not be overly sent, many friends ask why the cookie after baking out the pattern disappeared into a flat biscuit? The reason may be that the butter is overdated and the batter is too wet to form. Only the butter is moderately beaten, the batter is moderately wet and dry, and after squeezing out the pattern, it is refrigerated in the refrigerator for 30 minutes and then baked in the oven, so that the cookie pattern is clear and the whole does not collapse.
<h2>Nutritional benefits of butter</h2>
Health and longevity anti-aging, blood activation, stasis, antibacterial and anti-inflammatory effects.
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