low gluten flour
whole egg white
|One (about 52 grams)|
How to make salted shortbread cookies (quick 0⃣ fail)
All the ingredients are ready, the butter is ready to use when it softens at room temperature and can be pressed for fingerprints, and the low flour is sifted for later use.
Add all the salt and sugar to the butter (this picture is salt)
. Here’s the sugar. Add it all and whip it with an automatic whisk until it’s a light color.
Beat until evenly colored and lightened.
Beat until it is as pictured above.
Then stir in the whole egg mixture, pour half of the whole egg mixture into the butter batter and stir in the remaining half of the whole egg mixture (I used an electric whisk to beat it directly).
The beaten butter-egg batter is shown above.
Pour all of the sifted low gluten flour into the buttered batter and mix well.
I used a spatula to mix it directly.
Stir in the pie batter as pictured above.
Into a piping bag, baking sheet lined with parchment paper.
Laminating (although the shape is not so good)
After laminating the flowers, preheat the upper and lower ovens at 180°C. Put the laminated cake in the fridge for 20 minutes.
After 20 minutes put the pie in the oven.
Bake in the middle of the oven at 180℃ for 15 minutes.
Time to time, out of the oven to cool and enjoy.