The original butter cookies are my favorite. Most of them used to be made with Anjia's salt-free butter. The milk is not enough. The butter used this time is homemade. It is more fragrant than the imported Anjia. Slip, the butter that I made myself feels so yellow, slightly white. ☞170 degrees to roast for 20 minutes☜
Soften the butter and add the powdered sugar and salt to the hair. It can be used at a low speed. The butter color becomes lighter and the volume becomes slightly larger.
Mix the egg yolk three times with butter and mix until it is mixed before each addition. Add it and mix well.
Mix the low-gluten flour and milk powder into the buttered butter and mix well. Don't over-mix the dough to avoid the batter. The cookie will taste very hard, just mix it with no dry powder.
Load the piping bag and warm up the oven first.
The cookies are squeezed on the baking tray, leaving a gap between each, and each cookie is about the same thickness.
Into the preheated oven, the middle layer, baked at 170 degrees for about 20 minutes, let it cool.
Do not over-butter the butter, the pattern will not disappear! Adding egg yolk cookies will be very crisp, and only the egg white will be more crispy. The whole egg will be moderately tasted and can be adjusted according to your preference.