Romea cookies
This cookie was supposed to use whole egg liquid. I changed the egg yolk liquid. Unexpectedly, it was very crispy!
Step 1 . Put the butter softened at room temperature into an egg beating basin, add fine granulated sugar and sugar to beat
Step 2 . Add egg yolk liquid and milk in several times, and stir well with an egg beater
Step 3 . Sift low gluten flour and milk powder into buttered egg milk
Step 4 . Stir quickly and evenly
Step 5 . Put the Romeo flower mouth into the flower mounting bag, and then put the batter into the extruded flower cookies
Step 6 . Preheat the oven 180 degrees, bake in the middle layer for about 10 minutes, and wait until the edges of the cookies are colored
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