【Ingredients】 (about 25 cookies can be made): 

80g butter

60g powdered sugar

Corn oil 30g

Milk 40g

Corn starch 10g

Low-gluten flour 155g 

Matcha flavor: 8g low powder replaced with matcha ，powder

Cocoa flavor: 10g low powder replaced with cocoa powder

Wind furnace 150℃ / 300℉ for 30 minutes / open furnace 160℃ / 330℉ for 20 minutes

【step】:

1. Put the butter at room temperature in advance to fully soften it, or use the fermentation function of the oven to soften it, so that it can be easily pressed into a puree with a spatula. This step is very important‼ If it is not softened in place, the biscuit paste will be dry, and the piping bag will be squeezed when the cookies are squeezed later.

2. Add the powdered sugar and stir slightly with a spatula. The purpose is to fuse the powdered sugar and the butter, so as not to splash the powdered sugar when it is beaten. Use an electric whisk to beat the butter until the volume becomes larger, the color becomes lighter, and the shape is fluffy and feathery

3. Slowly pour the corn oil along the edge of the basin, and send it while pouring, and evenly disperse it fully.

4. Pour the milk slowly along the side of the basin, and send it while pouring, and evenly disperse it fully.

5. Sift in cornstarch and low-gluten flour. If you are making matcha or cocoa flavor, add 8-10g matcha powder or cocoa powder at this time, and then reduce the low-gluten flour in equal amounts. Whisk evenly with a whisk.

6. Put the biscuit paste into the piping bag, usually with an eight-tooth piping mouth. If it is a non-stick bakeware, you can squeeze it directly on the bakeware without spreading grease paper.

7. About 150℃ / 300℉. Bake for about 30 minutes. If the color is obvious, the baking time can be reduced appropriately.