1 Butter is cut into small pieces to soften at room temperature in summer and can be microwaved for about 30 seconds in winter. Softening can not turn into water

2 Add powdered sugar to the cream and the butter becomes very light. The lines are like pieces of feathers.

3 Then add egg liquid and you can add it in one gear in several times to send it off fully. At first, it will separate oil and water and absorb it slowly. It will be very smooth. Be patient

4 Then add salt and corn oil. The first gear must be fully dismissed.

5 After finishing, add the sifted low-gluten flour and stir it manually with an egg beater to avoid the flour flying everywhere.
Then turn on the egg beater and stop after stirring evenly. Do not press with a scraper.
Packed into a piping bag can be extruded in various shapes
You can also use a spatula to cut, mix, and turn over, just how convenient and how to do it, that is, you can mix the invisible white dry powder without pressing it.

6 each person's oven different temperature is also different. Mine is 180 degrees of fire and 140 degrees of fire. Please adjust it according to your oven.
Until the cookie is evenly colored and the edge is golden yellow, you can not pay attention to the time and mainly look at the color.

The 180 is on fire at 140 degrees for 15 to 20 minutes.
It can be baked until the color is evenly painted and the edge is golden. Don't care about the time. Look at the color. Bake until you like the color. Bake at 165 degrees without upper and lower fire. You must watch it until the color is painted. Please adjust the temperature according to your oven.

If you want to be crisper, you can reduce 30 grams of flour, but I still think 160 grams is delicious.