Chinese Food
Two color cream cookie
(56325 views)
It's a wonderful and enjoyable process. I think it's a must to learn to have a solid foundation in baking. It is not recommended to increase or decrease the formula dosage at will, which may cause the batter to be too dry or too thin. The former causes the cookie to not come out. There will be broken marks. The latter will cause the batter to collapse quickly. It can't line up. In order to ensure the firmness of the pattern, you need to use fine sugar and sugar powder at the same time. Please don't replace it with one at will. -
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Add sugar, sugar powder and salt. Beat.
Step2:Add the egg liquid in three times. Each time, it needs to be fully fused before adding the egg liquid.
Step3:Add the milk three times. Each time, fully integrate with step 3.
Step4:Sift in the low powder again. Stir evenly to form a paste
Step5:Divide the batter into two parts. Sift one part into cocoa powder and mix well. Put the batter into the decoration bag.
Step6:Spread the oiled paper on the baking tray. Squeeze out a circle of appropriate size in a counter clockwise direction. Keep a certain distance between cookies.
Step7:Preheat the oven. 170 degrees in the upper and lower tubes for 18 minutes. After baking and coloring, you can come out of the oven. The recipe can make 24 cookies.
Cooking tips:Don't melt butter into liquid. It's hot in summer. Take it out of the refrigerator for 20 minutes and stir it with a scraper to make butter soft. In a paste. There are skills in making delicious dishes.
