Chinese Food
Butter cookies with crumbs
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It's tinrry's cookie recipe. It's really crispy. It's crumbling with a touch. It's a bit like a blue pot cookie. I like the Royal cookie of round pig. I like that one.
Cooking ingredients
Cooking Steps
Step1:Butter must soften to a creamy state at room temperature. It is almost as easy to remove with a scraper. Add 1g salt. Then start the eggbeater and beat the butter slightly. Lighten the color a little. Don't beat too much.
Step2:Add the sugar in twice. Pour in half first and mix well. Remember, it's mixing well. The lowest level of the eggbeater can mix the sugar until it's invisible. It must be divided into several times.
Step3:Then add an egg yolk and 1g vanilla essence. Continue to mix the egg yolk with the lowest level of the eggbeater. Make sure it is well mixed. Hang the edge of the bowl with a scraper during the period. It and salt are used for seasoning. In this way, the butter cookie taste will not be as monotonous as the sweet taste. There is a trace of salty and vanilla taste.
Step4:Sift the low gluten flour twice and add it. Then cut and mix it with a scraper. The butter is softened in place. The flour is easy to be absorbed by the butter. Mix it until you can't see the dry flour, and then stop immediately. Don't over mix it. When the flour starts to gluten, the cookies may disappear.
Step5:Put the evenly stirred batter into the decoration bag. (I missed it
Step6:Extrude with a large 18 tooth mounting mouth.
Step7:Preheat the oven at 150 degrees. Bake it at 150 degrees in the middle of the oven for about 30 minutes. You also need to adjust it according to your own oven.
Step8:Cookies must be soft just after they are roasted. Do not touch them. When they cool naturally, they will become crispy. Put them in sealed cans at room temperature after cooling.
Step9:Super crisp.
Step10:Crumbling.
Cooking tips:1. In the end, the remaining fine sugar in the cookie batter is very small particles, and very few. When we add egg yolk, vanilla essence and flour, we mix them well. In fact, the fine sugar has almost melted. The rest of these will melt when baking, producing holes to create a crisp and loose taste. 2. Bake cookies. The shape and size of each dish should be the same. Don't bake all kinds of flowers together like this dish. Because different shapes of flowers, their thickness and size are different. The baking time is also different. In this way, there will be some ripeness. Some cases that are not yet ripe will occur. The same. The baking time of a full dish of cookies into the oven is about 25 minutes. If You only bake half a plate. That time must be reduced. Everyone should adjust flexibly. 3. Cookies will expand slightly in the baking process. As long as your batter is ready, the expansion will not affect the flower shape. It will not be baked because of high temperature or low temperature
