Butter cookies

1

The butter room softened。

2

Butter is added to the salt with a microsmuggle of egg-beaters。

3

In two minutes, the sugar is mixed with silicon plywood。

4

Add yolk and vanilla to the minimum level of the omelet。

5

The flour is sifted twice with a razor and mixed without seeing dry powder。

6

This way, put in the bouquet。

7

Squeeze out like a trick。

8

Little cutie。

9

The oven is preheated at 150 degrees, counting under the four-storey oven to the second floor, 150 degrees for 30 minutes。

10

Freshly baked cookies are soft, they have to cool, they're sealed。

11

Milk is breakfast and fruit tea is dessert for tea

12

Sour to slag。

1. BUTTER MUST SOFTEN ITS ROOM TEMPERATURE TO A OINTMENT FORM, WITH A RAZOR THAT CAN BE REMOVED VERY EASILY, AND IF THE BUTTER IS NOT SOFTENED, IT MAY NOT BE ABLE TO SQUEEZE OUT ANY OF THE N-FRUIT BAGS. TWO, VANILLA AND SALT ARE ALL USED FOR FLAVOUR, SO THAT THE BUTTER COOKIES DON'T TASTE SOLO AS SWEET, WITH A SILK OF SALT AND VANILLA. THREE, LOW-BANDED PASTA FILTERS ARE ADDED TWICE, THEN MIXED WITH RAZORS, BUTTER IS SOFTENED, FLOUR IS EASILY ABSORBED BY BUTTER, IT CEASES IMMEDIATELY WHEN IT IS NOT VISIBLE TO DRY POWDER, SO THAT IT IS NOT OVER-MIXED, THE FLOUR RISES AND THE COOKIES MAY DISAPPEAR. FOUR, COOKIES ARE SOFT WHEN THEY'RE JUST BAKED. DON'T TOUCH THEM. WHEN THEIR ROOM COOLS NATURALLY, THE ROOM COOLS, WHICH IS IN A SEALED TANK, CAN BE KEPT FOR MORE THAN TWO WEEKS, COOKIES CAN'T FREEZE, AND WHEN THEY COME OUT, THEY BECOME SOFT。