Chinese Food
Cream cookies
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A cute and attractive mini body . It's golden and crisp on the outside, but soft and delicate like drizzle on the inside. It's rich and crisp. Take a bite. The crisp and soft taste is accompanied by the rich buttermilk sweet taste on the tip of the tongue. With a glass of glycol milk, it's amazing. It's rich and crisp. It's nutritious and delicious. It's super delicious. It's just wonderful. It's in the mouth. It's refreshing to the heart~
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Beat the butter with an eggbeater. Then add 40g of sugar powder. Start to beat the butter
Step3:Beat the butter until it's fluffy. Turn it white
Step4:Separate the yolk and the egg white. Put them into two containers respectivel
Step5:Put the yolk in the beaten butter. Continue to mix well
Step6:Pour in the right amount of milk. Mix wel
Step7:Put in the sifted flour. Mix the butter and flour evenly with a scraper. Do not over mix. Just mix well
Step8:If it is found that it is too dry in the mixing process, add some milk and mix evenly until there is no particle
Step9:Put the batter into the flower mounting belt. Use your favorite flower mouth to extrude the pattern on the baking tray. Leave a hole in the middl
Step10:Put it in the preheated oven and bake at 180 ℃ for 15 minutes to make the biscuit golde
Step11:Put it in a sealed box or bag when it's cool. Avoid moisture and crispnes
Step12:Write production step
Cooking tips:1. Add milk as appropriate. Adjust the dough's hardness and softness properly. 2. Roll the dough out of the fridge and it's easy to dry. Knead it twice by hand and it will become soft and stick together. 3. Bake the biscuit well. It will become soft as soon as it cools down. It is likely that the biscuit is not baked well. It can be roasted for another 510 minutes at 150 degrees. 4. After it's cold, it must be packed in a sealed box or bag. There are skills to avoid being damped and no longer crispy and delicious Qiao.
