Chinese Food
Danish butter cookies
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The blue pot cookies in Denmark are really popular in China recently ~ ~ however, it seems that Danes are not so crazy about them in Denmark... Including the Danish pig at home. I prefer Sichuan food with strong taste ~ ~ actually, it's OK ~ ~ sometimes I eat hehe ~ for me, Danish cookies are too sweet and sweet ~ do it yourself.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Break with electric beate
Step2:Add sugar and sugar powder to the broken butter. Continue to beat until the butter is smooth and bulky (the whole process is about 5 minutes, as the case may be). Butter can't be overused, or the pattern won't be easy to keep
Step3:Add a little bit of egg white to the butter. Add a little and beat it with an egg beater. Add the next time you know that the egg white has been absorbed. Make sure to GAHA one by one. Otherwise, water and oil will be separate
Step4:Then sift the classification into the mixture of eggs and butter, and use the method of cutting and mixing. Mix until there is no dry powder. Don't over stir or circle. Preheat the oven to 190 degree
Step5:The mixture is put into the mounting tape. On the baking tray lined with baking paper, based on the shape you lik
Step6:Put it in the middle of the oven. 190 ℃. 1015 minute
Cooking tips:You need both sugar powder and sugar. Sugar powder is to reduce the dough's extensibility. Although this method can ensure that the pattern does not disappear, it can not get very clear cookies. Because too much butter will increase the dough's extensibility. So the dough and pattern will not be clear. That is to say, the lower the dough's extensibility, the clearer the texture of the copied cookies. Also, I didn't add a drop of water in the whole process. The dough should not be too wet. If it's too wet, the pattern of cookies baked will not be clear. It will also prolong the baking time of cookies.. Of course. Too much work is not good.. At least it took a lot of effort.. Because the water absorption of flour is different. When you see that the dough is too dry and dry, you can add a little. A little. A little milk. Don't add more. Make sure the dough can be mixed until there is no dry powder. There are skills in making delicious dishes.
