CreamCookies

Ingredients:

　　Butter130 grams,Milk Cream90 grams, 70 grams of granulated sugar,Low-glutenFlour170 grams

Steps:

1. Soften butter to a snowflake-like consistency at room temperature; add sugar in 5-6 portions and beat until the mixture becomes slightly white;

2. Add milk cream in 5-6 portions, continue beating (this step may result in some of the butter becoming somewhat solid due to the cold environment at my place; I added half an egg yolk portionally for better effect);

3. Beat until the mixture resembles soft tofu, sift in flour and mix evenly, then pipe into desired shapes using a piping bag (it's recommended to use a reusable piping bag as the dough is hard and difficult to pipe with one-time-use bags; excessive force can easily cause the bag to break);TofuResidue^)

I didn't have low-gluten flour, so I used regular flour and cornstarch in a 4:1 ratio.

Note:BakingPan

Approximately bake for 20 minutes; take out when the cookies slightly change color. The heat from the butter will cause the cookies to expand significantly, so leave some space between each cookie;OvenWhen baking two pans at once, you can take one out in the middle and swap their positions to ensure even baking, preventing over-browning or under-baking.Two pans should be baked together; when placing them in the oven, put the upper pan below and the lower pan above to avoid uneven heating.