The most important step in cookie mixing is the creaming step. This is the step where the fat and the sugar are whipped together until light colored, smooth and fluffy.

做饼乾最重要的步骤就是将材料经搅拌而乳化，它是将油脂和糖一起搅打至油脂呈较淡的颜色，材料看起来会比较膨松而且光滑。

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Could be diluted 4 to 6 times the use of direct entry into the mixing water can be dissolved (product diluted state of light-colored and transparent liquid Body).

可以稀释4至6倍使用，直接加入自来水搅拌溶解即可(产品稀释后状态为浅色透明液体)。

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