Glass and sugar cookies

1

Get the food you need。

2

Hard sugar is crushed slowly with a knife。

3

The butter room is softened and then placed in the basin with sugar powder, which is mixed with an electric egg-pumper into butter swelling white。

4

I've been added to the whole egg fluid twice, and every time I've been fully integrated, I've added the next one, and I've had an electric omelet。

5

Scan low-banded and corn starch。

6

Put a single glove on it and placate it with your hands, i.e. dry powder。

7

the noodles are placed in the bag with a cane to make them thin, thick about 2 mm thick, in the freezer for about an hour。

8

Take out the stylish face, press the favorite flowerline with the cookie mold, make the glucose cookie, need a hole in the biscuit, and here I use a bottlecap。

9

Put the pressurized cookies in a non-adhesive dish, and the empty middle part in a hard sugar chip。

10

Long Emperor oven preheats, up and down, 170 degrees in the middle and about 15 minutes to roast。

11

It's cold out of the oven, it's sealed at once, so the cookies are delicious。

1. Soften the butter room with sugar powder and mix it with an electric omelet before it is released, so that it does not spill outside. 2. Entire egg fluids are added in order to prevent the poor integration of oil and water separation, which is not apparent when the quantity is small, especially when the doubling is done, and the full egg fluids must be added. 3. When the powder is added, do not rub it like a lasagna. It is only possible to scratch it with your hands, to prevent it from stretching, and to make the cookies that are not so thin. 4. Biscuit shapes can be randomly selected, and the mid-smelts do not leave too little ground to form sugar chips. The temperature and timing of the oven shall be adjusted to the conditions of the oven itself。