Chinese Food
Low fat soft cookies
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Jun Zhi's recipe. It's supposed to be delicious. With the curiosity of ingredients, I tried it. I don't have tender tofu here. I bought the internal fat tofu instead. I hope it will succeed.
Cooking ingredients
Cooking Steps
Step1:Mix the tender tofu, sugar and broken eggs. Mix well with the eggbeater.
Step2:Stir until the mixture is smooth and free of particles. Add softened butter. Continue mixing.
Step3:Mix the low gluten flour with the baking powder and sieve into a bowl.
Step4:Use the scraper to mix evenly.
Step5:Stir until there is no dry powder.
Step6:Put the paste into the mounting bag. Use the star mounting mouth to extrude the round paste.
Step7:There should be a certain space between the batters. Put the baking tray into the middle layer of the preheated 190 degree oven. Bake for about 15 minutes on the top and bottom of the fire. The surface of the cookies is golden yellow and can be baked out. After cooling, they can be eaten and sealed for preservation.
Cooking tips:When baking, pay attention to the heat. Don't bake for too long. Avoid excessive loss of moisture. When baking for 15 minutes, the cookies are not colored. Move the baking tray to the upper layer, and adjust the oven temperature to 220 degrees. Bake for 12 minutes. Take out the cookies immediately after coloring. I ignored that. It's been baking for a long time. The cookies taste a little bit dry. The good thing is that they taste good. Roar. There are skills in making delicious dishes.
