The egg-free cookie-free egg-free cookie is an egg-free cookie. It is often simple and convenient to make gray, it is easy to squeeze the pattern, and the taste is very crisp~~ This 32-litre oven is made in two plates, which can be reduced by half.
The butter is softened like tofu, mixed with sugar powder, the butter is lighter, and the milk is white (the final state must be creamy)~
(low powder sieving), turn into a cookie batter
Squeezing into a cookie with a flower mouth, very smooth and crowded~
170 degrees 20 to 25 minutes, put the middle layer
Fangzi is very good to squeeze flowers~ If it is difficult to squeeze, pay attention to whether the butter is soft enough~ Another is that the room temperature is cold, and the production should be very fast~
Very crispy, lightly touching the surface of the cookie has small particles ~ ~
I am also ready to take the cake when I load it.
No vanilla extract can be omitted.