Hi, this is Lisa
If the cookies you make are particularly hard to pipe
Or it becomes soft and loses shape when put in the oven
Let’s take a look at how to make easy-to-pipe, crispy and rosette-shape butter cookies with no failure.
First cut the unsalted butter into small pieces
Soften at room temperature
If the room temperature is too low, use the microwave to heat up for 5 seconds, then check and repeat the procedure until softened
Try the hardness of the butter
Press down easily and a small pit appears
It's still solid, it means the butter is softened
If the butter hasn’t been softened yet
The cookie batter will be hard to pipe
Mix the butter on a medium speed
Then pour the icing sugar in several batches
Mix the icing sugar and butter at low speed
Then turn to medium speed, avoiding icing sugar splashing everywhere
The color of the butter gradually becomes lighter and creamy
It becomes more fluffy like a feather
Add a small amount of salt to help balance the sweetness of the cookies
Add a little vanilla extract to enhance the flavour of cookies
The cream must be taken out of the fridge to room temperature in advance
If the cream is too cold, make the butter hard
Add the cream in several times, mix at medium speed
Using butter instead of eggs can reduce the chance of separation of oil and water when mixing
And increase the creamy flavor of cookies
Now the butter is very light to blend
Creamy and smooth
Use cake flour, cornstarch and almond meal
If you don't have almond meal at hand, substitute the same amount of cake flour
Since the almond meal is not very fine, use a blender to grind fine
Mix three kinds of flour
Sift in two batches and add to the butter
Mix like this, don’t over-mix the flour
To prevent the flour from becoming gluten, which result in uncrispy cookies
Mix the cookie dough with a spatula. The dough seems to be smooth and not lumpy.
The piping bag should be strong enough
Don’t use this kind of thin bag, otherwise it will pop when you apply force.
It’s best to use 8 closed-star piping tip , and the patterns and shapes are the best
The one I use is 6 closed-star which can be piped in the shape of a rosette
Put the cookie dough in the piping bag
Don’t put in too much at a time, otherwise it will be very hard to squeeze.
Push in the cookie dough with a scraper
Make a circle around your index finger, and let's pipe
If you are not using non-stick baking sheet, line it with baking paper
I piped the cookie dough in two baking sheets, which can make about 25 cookies in total
Then preheat the oven to 160C/320F
Don’t put the cookie dough in the oven right away
Share you a little trick to prevent cookie dough from losing their shape once they are put in the oven
Put it in the freezer and freeze for 30-45 minutes
The dough becomes hard after freezing
Put it in the preheated oven and bake at 160°C/320F for 25 minutes
If you like the surface to be golden brown, bake it for another 3-4 minutes
The cookie is slightly golden brown, and it's very crispy
full of milk flavor and just right sweetness
Store in a sealed container
You may have a try at home,, welcome to post your work on my Facebook
I'm Lisa
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See you next time.