Chinese Food
Butter cookie
(201740 views)
I like butter cookies so much that I chose them for the first dessert baking in my life. Fang Zidong looks for the West. Through his n times of practice and improvement, he summed up his favorite. All of them are below. I hope to communicate with friends.
Cooking ingredients
Cooking Steps
Step1:Soften the butter and beat lightly with an electric beater. (it's slow to soften butter at room temperature. It can be hot water in the pot. Turn off the heat if it's hot. Then put the butter in a stainless steel basin and sit on the water. The heat conduction is fast. It will melt in a short time.
Step2:Sugar powder in butter three times. (you can also try to reduce the number of times to put it in. Just beat it evenly. The electric egg beater doesn't need to rotate too fast.
Step3:Whipped cream in three parts with butter. (don't fight too long. It's ok if you have thin hair.
Step4:Butter is now twice as big (it can't be beaten too hard. Hardening will affect the shape and taste
Step5:Sift in the butter with low powder. Stir evenly with rubber scraper. Slow down. Stir patiently and do not stir until it is well mixed. The mixed materials are put into the decoration bag. The decoration bag is equipped with a cookie mouth in advance. (the thick and high-quality mounting bags are not easy to explode
Step6:Put oil paper on the baking tray. Squeeze out the desired cookie pattern on the oil paper. Preheat the oven at 190 degrees. Place the baking tray in the middle. Bake for 15 to 20 minutes. (pay attention to coloring when baking. The temperature of each oven is different. Just bake it well.
Step7:Enjoy the delicious food made by yoursel
Cooking tips:I increased the amount of low powder to over 180g, so I burst the mounting bag. Ha ha. It's easy to squeeze if you like. 150g. It's also crispy. Don't beat butter too much. If you have tofu dregs, you will beat too much. The baking time depends on the degree of coloring you like. Butter should be in good condition. Use sugar powder instead of sugar. It's not difficult to make a good pattern. Add - A - or pattern problem. Due to the difference of butter, room temperature and power of eggbeater, you can reduce the number of times of adding sugar powder and cream according to the situation. It is not necessary to add it in three times. It mainly depends on the status of butter. In addition, you can also add some low powder 10-15g. If it is difficult to squeeze after adding powder, the cloth used for mounting the flower bag will not explode. B - there's also the problem of squeezing flowers. I use a cookie flower mouth. It's different from the gear flower mouth used for mounting flowers. The tooth pattern of the cookie flower mouth is oblique, not straight. The flower mouth is also relatively large. Keep the middle of the ring
