Chinese Food
Hazelnut cookie
(157615 views)
No matter what kind of cookie is one of the most popular cookies. Although the shapes are different, they are all sweet and crisp. The lips and teeth are fragrant. This hazelnut cookie. My mother said in her hand, ah ya, it's so heavy. How hot a piece is. Hehe. Heat doesn't matter. Good food is the truth. -
Cooking ingredients
Cooking Steps
Step1:Measure the materials according to the formula table.
Step2:Hazelnut into the oven 150 degrees. Bake about 5 minutes.
Step3:Soften the butter in advance. Beat it with an eggbeater to make it thick and smooth.
Step4:Add sugar and salt.
Step5:Continue beating until the butter is large and slightly white.
Step6:Add the whole egg mixture in three times. Stir well until it is well blended.
Step7:Sift in the low gluten flour.
Step8:Use a scraper to press and mix until there is no dry powder. It can be agglomerated.
Step9:Pour the dough on the silica gel pad. Push it out. Take it back with a scraper. Repeat 3 times. Pour in the hazelnut.
Step10:Roll the dough into a cylinder, put it into the mold, shape it, and put it into the refrigerator for 1.5 hours.
Step11:The frozen dough is cut into 0.8mm thick biscuit germ.
Step12:Put the biscuit embryo into the baking tray. Preheat the oven in advance.
Step13:170 degrees. Bake for 15 minutes over high and low heat. Reduce to 150 degrees and bake for 5 minutes.
Step14:How can I eat one piece
Step15:Hazelnut cookie
Step16:Hazelnut cookie
Cooking tips:1. The hazelnut can be roasted and half cooked in advance, so 5 minutes is enough. 2. Butter must be softened in advance. 3. Sugar powder can not be replaced with sugar or soft white sugar. 4. Every time you add something, you need to stir it evenly, especially the eggs. It's easy to separate the oil and water if you add too much at a time. 5. The dough can be frozen to the hardness convenient for cutting. 6. The water content of the whole egg liquid is large. It's easy to separate water and oil by adding too much at a time. If you like the crispy one, you can change the whole egg liquid into an egg yolk. 7. This formula can make 14 biscuits with the thickness of 8mm. There are skills in making delicious dishes.
