Butter softens at room temperature and can be easily opened with a scraper. It is best to soften at room temperature, and if the softening is not in place or too much, it will affect the face value and taste of the finished product.
3. Add sugar powder and salt and mix well.
4. Beat a few rounds with an egg beater at low speed and mix well. If the butter is beaten, it may cause the pattern extruded from the back to be unclear.
5. Add room temperature egg liquid twice.
6. Beat a few times with an egg beater at low speed and mix well.
7. Sieve in low-gluten flour, corn starch and milk powder.
8. Stir with a scraper until there are no flour particles. The final noodles should be soft and easy to pull out with a scraper. If it's too hard, it's hard to squeeze out the back.
9. If it is matcha-flavored, sift the low-gluten flour, corn starch, milk powder and matcha powder directly into the mixture of buttered sugar powder and egg liquid.
10, and stir with a scraper until there are no flour particles.
1 1, put noodles (original flavor) into paper bags.
12, put noodles (matcha) into paper bags.
13. Paper installation nozzle for extruding cookies.
14. After a part of dough is extruded, it is extruded vertically for 3-4 layers. You can't change direction, you can't see it sideways.
15, preheat the oven.
16, put it in the oven. Heat up and down 170 degrees, and bake in the middle layer for about 50 minutes. Cover with tin foil in time. The time and temperature are adjusted according to the thickness of your oven and cookies. If you squeeze the classic circle, it will be thinner, and the time and temperature will be relatively less.