Vanilla cookies

1

Heavy butter, sugar powder and fine sugar

2

An egg-beating medium-speed delivery of step one material, bearing in mind that the colour of butter is light, and it's a good-looking texture that forms this feather

3

Add a yolk, so watch the weight of the yolk and keep it even with an egg-beater

4

Join the light cream and continue to do so, at a time when the weight of the light cream and the weight of the egg yolk is exactly 36 grams, and you have to join in on a split basis. Butter mixed with yolk and light cream is a beautiful feather。

5

Sift in a heavy, low-banded powder, evenly mixed with an eggbeater and a rubber razor. I usually use both。

6

They put the well-made cookies in a pastry bag filled with cookies, and the clockwise squeezed out nice cookies. Watch out for clockwise and then lift your hand off the grill a little bit. And I'm a golden grill, so I don't have any more tin or oil paper, and I'd like to put one or two floors of tin paper down there, so I don't get too heavy down there. There have been no attempts to unpave things down there, and it seems that cookies don't stick, they just go too far。

7

The oven is 200 degrees, 13 minutes, until the surface is yellow. With regard to the temperature and timing of cookies, depending on whether your oven temperature is correct or not, I have two ovens, one warmer, one more normal, and if the temperature is high, I rotate to 180 degrees, and in the oven 200 degrees, and if it's normal, I rotate to 200 degrees. If there is no hot wind-cycle oven, you can turn the dish in the middle and keep the colour even on both sides。

8

You can eat it when you're baked。

1. Besides flour, it is more convenient to add ingredients directly into the bowl; remember to zero the scale after each addition. 2. Egg yolks and heavy cream should be added in portions. I am used to adding the yolks first; I recall hearing that this helps with better incorporation and protects the fats. For example: when making chiffon cake, add the oil first, then the water. 3. A whole free-range egg of average size weighs around 50 grams, with the yolk weighing around 18 grams; the yolks of free-range eggs are generally larger than those of commercial eggs. 4. Powdered sugar is used to reduce spreadability so that the patterns hold their shape better, while granulated sugar is used to increase spreadability, making the cookies crispier. 5. Oven temperatures vary, so please pay attention to the color of the cookies; remove them when the surface becomes golden yellow. 6. You can also use a piping tip to write "LOVE" or make shapes like hearts to better express your sentiments.