Jenny Cookies

Soften the butter at room temperature to a mayonnaise-like consistency, then add the powdered sugar.

After roughly mixing the butter with powdered sugar and salt using a spatula, beat with a whisk until the color is slightly white; the purpose of mixing is to prevent the powdered sugar from flying.

After mixing low-gluten flour, high-gluten flour, and cornstarch in advance, sift them into the butter.

Use a spatula to thoroughly mix the butter with the flour, the initial batter is as rough as shown in the picture.

Continuously press and mix it with a spatula until the batter is smooth. You can also put it on a kneading mat and repeatedly stretch and fold it, making the batter smooth with a certain elasticity.

Jenny Cookie has many choices of piping tips. This time I used the 1M tip. Because the tip does not have the backflow of Jenny Cookie tips, extra attention is needed to keep it stable while piping, and then refrigerate for 40 minutes.

Additionally, I'll talk about the baking tool I used this time. I used the Midea Ranka S5mini, which allows you to preset the temperature and preheat in advance through the Midea Meju app. This is a steam oven, and there are no heating tubes inside the oven; it is entirely convection baking. So, we preset it according to the convection oven temperature, select convection baking, set the temperature to 150 degrees, and the time to 35-40 minutes.

After preheating, put the baking tray into the oven to bake. Another tip, if you are using a flared Jenny cookie nozzle, the cookies you pipe out will be slightly larger, so the oven can be set to a DIY combined baking mode.

This product allows you to adjust the time at any moment during the baking process and seal it after it has naturally cooled down after coming out of the oven.