Shortbread Piped Cookies

Info:

Ingredients:

Unsalted butter (room temp.)      100.0% 300

Powdered sugar                    33.30% 100

Egg whites (room temp.)           13.30%  40

Vanilla extract                    0.70%   2

Salt                               0.70%   2 

Pastry Flour (sifted)             100.0% 300

Method:

Stage 1:

1. Cream the butter and sugar
2. Add butter and sugar to a warm bowl, whisk for 6-7' @ Sp 8-10 (start at spd 4 until sugar is combined), it has to be fluffy and lighter in colour
3. In the meantime, warm the egg white (be careful not to cook it) and add the vanilla to it
4. Sift the flour and reserve
5. Once the mix is fluffy, add the egg-vanilla mix and mix at sp 4 for 15-20"
6. Add half of the flour to the cream and mix (either with spatula or paddle attachment) and mix until more or less combined.
7. Add the rest of the flour and mix by hand for ~30"
8. At this point, inclusions or flavourings can be added

Piping: (13:40)

1. 2" circles using 845-849 tip (expect 5-10% expansion)
2. Keep bag perpendicular to tray, tip about 5mm from parchment. Use a circular motion avoiding a middle hole
3. When finshing each round, avoid creating a thicker section (it will be uncooked)

Bake:

20" @ 175ºC until edges are a bit golden

Notes:

• Dough need to be aireated
• Powdered sugar will make the batter spread more than granulated sugar
• Soft butter (RT) can get air
• Flour should be siftened so it has a similar consistency (fluffy) to the cream
• The air will act as a leavener as steam will inflate the air bubbles
• Bowl should be warm to prevent butter from cooling down
• Don't worry about overmixing the butter+sugar, but be careful after adding flour
• Overmixing will cause long gluten strains
• Piping should be done ASAP to prevent butter from stiffen
• Batter shouldn't be refrigerated