Christmas cookie cookies

Biscuit is actually relatively simple inside baking. This time it looks a little cumbersome, but it's not hard to break it up. I've always used this formula, and you can always make ordinary cookies, and it's really good, and it's very clear. I'm already down to the minimum of sugar in this formula. It's really good, and it's easy to form without it. If you fail, think about whether the ratio is wrong and whether there's another butter in place, which is very important! Today, focusing on the issue of softening butter, 90 per cent of the failure of many to make cookies is due to the problem of softening butter. Like the hotter butter in winter, it could be hard. What should we do? We can cut the butter in small pieces, drop it in a 35-degree hot water, and the bubble will go soft. Never get hot water. It'll melt. The melting point for butter is about 28 degrees, and more than 34 degrees will be liquefied, so why sometimes in the summer delivery is a problem because it's too hot? If it's a big frozen butter, it's not suitable for a hot water bubble, because there's also a way to get heat imbalanced, so cut butter around the container with a wind blower, it's softer, softer butter, and it's easy to stick your fingers in, but he hasn't become liquid, mixed up as if it's a hairy butter, and if the butter turns liquid, it can be put in a freezer and then become solid