STEP 1/7
Place at room temperature and mix softened butter with a hand mixer
STEP 2/7
Mixing butter with sugar powder
STEP 3/7
Add strong flour, gravity flour, corn starch, and cocoa powder
STEP 4/7
a light mixture of dough as if it were a straight line
STEP 5/7
Put the dough in a double-wrapped plastic bag
STEP 6/7
Squeeze shapes over silicone paper
(For your information, it didn't come out well, so I squeezed it into a buttering cookie shape.)
STEP 7/7
To prevent spreading, rest in the refrigerator for 30 minutes and bake at 170 degrees for 15 to 20 minutes
(Please note that the oven temperature varies from house to house.)
Squeeze the dough and rest it in the refrigerator to prevent it from spreading.
You must use two plastic piping bags together to prevent them from bursting.