Old cookies

1

Butter room temperature melts, and young sugar is added to it, with an egg-cutting machine, which causes it to become white enough to become white

2

The egg fluid is added to the butter, and the egg fluid is fully balanced

3

Scan low powder

4

Smash it with a rubber razor until it's powder-free

5

Fill in a squeezing bag and squeeze out a cookie shape

6

Send it to the oven, 180 degrees, lower middle, about 18 minutes

1. The butter must be thoroughly beaten until it is very light and fluffy. 2. Add the egg mixture in three separate batches, beating thoroughly after each addition until no streaks of egg are visible before adding the next batch. 3. Once low-gluten flour is added, do not overmix; stop mixing as soon as no dry flour remains. 4. Disposable piping bags cannot be used; cloth piping bags are recommended, as disposable ones tend to tear easily. 5. Baking time depends on your specific oven; remove the cookies from the oven once the edges, surface patterns, and backs have lightly browned. 6. Finished cookies must be stored in an airtight container to prevent moisture absorption and softening. They generally stay fresh for about 10 days. If they become soft, you can re-bake them in the oven to restore crispness; do not store them in the refrigerator