做了無數次的配方❗️這是我吃過最好吃的曲奇

做了無數次的配方❗️這是我吃過最好吃的曲奇|||這個方子簡單❗️好擠❗️因為孩子特別喜歡吃，每次做好都是搶著要吃，酥酥脆脆小朋友的最愛～

💫食材

黃油60克

糖粉25克

淡奶油50克（常溫）

低筋麵粉90克

💫做法

1⃣️黃油提前拿出來軟化至用手指可以輕鬆壓下去，加入糖粉先翻拌至吸收，再打至發白體積變蓬鬆

2⃣️分3次加入常溫的淡奶油打至完全吸收

3⃣️篩入低筋麵粉，用刮刀翻拌均勻後裝進裱花袋，套一個8齒的裱花嘴依次擠入烤盤裡

4⃣️放進提前預熱好的烤箱上下火160度25分鐘

⚠️小tips

❶淡奶油要用常溫的，可以提前拿出來加熱一下

❷每次加入淡奶油用打蛋器打至完全吸收後再加下一次，邊緣打不到的地方拿刮刀刮到中間打！

❸麵糊分兩次裝進裱花袋，避免太多不好擠，不想要鋸齒狀就要把裱花袋的空氣排出去，可以用刮刀壓緊實，這樣花型才立體‼️

I have made this recipe countless times❗️This is the most delicious cookie I have ever eaten|||This recipe is simple❗️Easy to squeeze❗️Because children like it very much, they always rush to eat it every time they make it. It is crispy and crunchy, and it is the favorite of children~

💫Ingredients

60g butter

25g powdered sugar

50g whipping cream (room temperature)

90g low-gluten flour

💫Method

1⃣️Take out the butter in advance and soften it until it can be easily pressed down with your fingers. Add powdered sugar and stir until absorbed, then beat until it turns white and becomes fluffy

2⃣️ Add the whipped cream at room temperature in 3 times and beat until completely absorbed

3⃣️Sieve the low-gluten flour, stir evenly with a spatula, put it into the piping bag, put on an 8-tooth piping nozzle and squeeze it into the baking tray one by one

4⃣️Put it in the preheated oven at 160 degrees for 25 minutes

⚠️Small tips

❶The whipped cream should be at room temperature, you can take it out and heat it in advance

❷Each time you add the whipped cream, beat it with a whisk until it is completely absorbed before adding the next time. Use a spatula to scrape the edges to the middle and beat!

❸Put the batter into the piping bag twice to avoid too much and it is difficult to squeeze. If you don』t want a jagged shape, you need to expel the air from the piping bag. You can use a spatula to press it tightly so that the flower shape is three-dimensional‼ ️