Danish cookies

1

raw materials.

2

Tools.

3

After the butter softens naturally at room temperature, stir until it becomes lighter in color, slightly larger in size, and feather-like.

4

Add fine sugar, powdered sugar, salt and other materials in portions.

5

Continue beating until the sugar dissolves.

6

Add the egg liquid and stir well with an electric egg beater.

7

Add flour, milk powder and vanilla powder a little.

8

Stir well with a spatula to form cookie batter.

9

Place the flower mouth in the decoration bag, and put the beaten batter into the decoration bag.

10

Place baking sheet with baking paper or silicone pad in advance. Squeeze cookie batter on top. You can squeeze various patterns, but pay attention to uniform size. If you don't have oil paper or silicone pads, apply butter or flour on the baking sheet to prevent sticking.

11

After preheating the oven, place it in the middle layer of the oven and bake until the edges are colored, 180 degrees, which takes about 10-15 minutes. Immediately after roasting, place it on a rack to cool, seal and store after completely cooling.

1. It turns out my oven temperature is slightly on the high side; next time I will set it to 170 degrees to bake. Since actual oven temperatures vary slightly for everyone, the baking temperature should be adjusted accordingly. 2. It turns out the amounts I used resulted in a slightly dry mixture, but you can adjust this by adding eggs. I didn't add any, hehe. 3. Butter should be softened to room temperature before beating; 1-2 minutes should be about right. The longer you beat it, the crumblier the texture becomes, but the patterns might become less distinct. 4. The consistency of the batter should be such that it no longer sticks to your hands, but still cannot be formed into a ball of dough.