Chinese Food
Cherry Blossom cookie
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The new cherry blossom cookie mouth. It's super beautiful. It's super cute. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients first. There is no almond powder. It doesn't matter if you don't put it.
Step2:Prepare butter in advance. Soften it at room temperature. In summer, as long as you can press it with a scraper. It doesn't matter if you have a little resistance. It should be softer in winter. It can be melted in water. If it has been melted, it will be put back into the refrigerated ice.
Step3:I made it in winter, so just soften it to the level in the picture.
Step4:Put in the sugar powder. Mix it with a scraper first, so as not to fly the powder with an eggbeater.
Step5:Beat the butter. Beat all around.
Step6:Whisk until the butter is lighter and a little bigger.
Step7:Add the egg white twice or three times. Beat it with the beater. Just rotate 23 times each time to mix evenly. Add the next time after it is even.
Step8:Just type it into the picture.
Step9:Add salt. Stir well with a spatula.
Step10:Generally, press mixing is used for mixing.
Step11:Low gluten powder A kind of Sift the high gluten powder into the basin.
Step12:The almond powder is also sifted in. The almond powder particles are relatively large. You can press the sieve with a scraper.
Step13:Mix well with scraper press.
Step14:Just stir it to the state as shown in the figure. No flour particles.
Step15:Heat the oven up and down 170 degrees in advance. Preheat it for ten minutes.
Step16:Put silicone pad or oilpaper on the baking tray. The marked silicone pad is more suitable for novices to control the size of biscuits
Step17:Use disposable flower mounting bag or special cookie cloth to make flower mounting bag. Put it into Cherry Blossom cookie mouth.
Step18:Put the cookie batter in a bag.
Step19:Squeeze the cherry blossom of the same size evenly. The squeezing skill is to extrude 1cm first. Let the flower mouth face the baking tray. Extrude the batter at a height of about 1cm from the baking tray. When you reach the desired size, relax your hands and gently lift the flower mouth. Generally, you can find the trick by trying 34 times. If you fail before, you can put it back into the flower mounting bag and do it again. Each cookie should have some intervals directly. The cookies will expand during baking. The intervals are too small to be connected.
Step20:Put the biscuits in the oven. Heat it up and down for 160 degrees. Bake it for 2025 minutes. It depends on the color level. The biscuits are usually placed in the middle of the oven. If the oven can be set up and down, the temperature should be 165 degrees. The temperature should be 150 degrees. Usually the bottom is colored first, then the flowers aroun
Step21:
Cooking tips:1. The softening of butter is very important. Too much softening will make the pattern lighter after baking, or there will be no pattern directly. If the softening is not in place, it is easy to break the mounting bag and it will not squeeze out. 2. If the batter has not been squeezed in the basin for a long time, it is recommended to cover with plastic wrap, or mix it again before squeezing. If it is smooth, squeeze again. 3. In spring and autumn and winter, it is usually sealed for about 20 days. In summer, it is a week and two weeks. You should eat it as soon as possible. There are skills in making delicious dishes.
