Soften the butter at room temperature and whip with an electric whisk until feather-like;
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2
Add icing sugar, salt, and milk powder, whip until fluffy and white, forming a feather-like texture;
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3
Add the whole egg liquid in three batches, mixing well each time before adding the next batch;
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4
Add the whipping cream in two batches, mixing well each time before adding the next batch;
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5
Sift in the low-gluten flour and mix with a spatula until combined, avoiding excessive stirring;
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6
Prepare a piping bag with a nozzle and fill it with the batter.
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7
Rotate the nozzle counterclockwise and pipe evenly onto the baking tray;
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8
Bake at 180°C in the middle layer of the oven for 10 minutes until the pattern sets. Then reduce the temperature to 160–170°C and bake for another 5–8 minutes, totaling about 15–18 minutes (adjust according to the thickness and size of the cookies). Remove from the oven when the edges are slightly browned.
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Cooking Tips
1. The crispness of the cookies depends on how well the butter is whipped. Using an electric whisk is highly recommended for efficiency!
2. Adding a pinch of salt enhances the flavor; it is not recommended to skip it.
3. Use large nozzles with six, eight, or ten teeth; smaller nozzles may make piping harder. If the dough is too thick or dry, it might be due to too much flour in the recipe or using small nozzles. Avoid disposable piping bags as they are difficult to manage and prone to tearing. Use silicone or cloth piping bags. Let the batter rest in the piping bag for a while to reduce gluten strength, making it easier to pipe.
4. When piping, hold the piping bag with your right hand at the top and your left hand at the bottom. Stabilize with your right hand and squeeze with your left. Find a central point and rotate the nozzle counterclockwise, overlapping slightly at the starting point without leaving gaps. End at the center and lightly lift the bag to break the batter cleanly. Avoid piping cookies too large as they expand during baking. If unsure about piping patterns, you can pipe straight lines, circles, or vertical flower-like designs. Keep the thickness even for uniform baking.
5. The oven temperature should not be too low initially to preserve the pattern. Once the pattern is set, reduce the temperature to avoid burning. Remove the cookies the moment they start to turn slightly golden. They will be soft when fresh out of the oven but will crisp up once cooled.
6. This recipe yields cookies with clear patterns, a crisp texture, and a strong milky fragrance.