Chinese Food
Butter cookies with crumbs
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I made this cookie with reference to tinrry. I made a slight change. The original recipe is 50g of fine sugar. I think it's too sweet. It's 40g instead. If you like sweet food, use 50g -
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredient
Step2:Soften the butter into paste, add salt, vanilla essence, and beat slightly. Then add sugar twice and mix well. The yolk is also added twice. Mix well (Note: it must be the yolk, not the egg white. This is the key to cookie crisp and loose
Step3:Sift in low powder twice. Cut and mix evenly. Do not see dry powder. Do not over mix
Step4:Spread the batter. Check whether it is well mixed. If so, continue to cut and mix
Step5:Put the batter into the flower mounting bag. You can start to squeeze the cookies (I forgot to shoot the squeezed flowers
Step6:Preheat the oven at 150 ℃ for 10 minutes. Heat it up and down at 150 ℃ for about 30 minutes (according to your own oven section
Cooking tips:1. Butter must be softened into paste before use. Otherwise, the batter will be hard. It's easy to break the one-time decoration bag. 2. Butter and white sugar. When mixing the yolk, do not overkill it. Mix well. Otherwise, the texture will not be clear after baking. 3. When mixing the flour, the action should be gentle. It's best to use the method of cutting and mixing to avoid the batter from getting cramped. Otherwise, the cookie will expand and extend when baking. It will also make the cookie There are skills in cooking when the road is not clear.
