The butter is softened. When the butter is softened, put it in a large bowl and use an electric egg beater. The color is lighter and the volume is slightly fluffy. Add the sugar, sugar powder, salt and other materials in turn, and continue to dissolve until the sugar is dissolved.
Add egg liquid, milk and peanut butter in turn, and mix evenly with egg beater. (It is best to add egg liquid and milk three times to avoid separation of oil and water.
Mix the flour and milk powder and add the butter to the milk paste.
Mix evenly with a spatula and mix thoroughly with flour and butter custard.
Spread a layer of baking paper or tarpaulin on the baking tray, put the largest number of the decorating mouth into the piping bag, then put the batter into the flower bag and squeeze the cookie directly onto the baking paper.
Preheat the oven to 180 degrees, place the baking tray in the oven and bake it to the edge to color