Chinese Food
Nuts, butter, cookies, baguifo cheese power
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This cookie is based on Junzhi's recipe. It's very delicious, because the butter of baguifu is fermented butter. Although there is no difference in quality between common butter and fermented butter, the fermented butter has a fermented lactic acid flavor and a stronger milk flavor. There's fermented butter at home when making sponge cake. So it's re engraved with Jun Zhi's nut butter cookie. -
Cooking ingredients
Cooking Steps
Step1:Break up the eggs. Slice the butter and soften it. Put all kinds of nuts into a thick fresh-keeping bag. Crush them with a rolling pin.
Step2:Take a small pot (it's not easy to splash when breaking the butter in a deep pot). Put in the softened butter, sugar and salt. Use an electric beater to beat the eggs. Use a scraper to collect the splashed butter and sugar.
Step3:Beat until the butter is fluffy and lighter. Add the egg mixture. Continue to beat until eve
Step4:Mix the medium gluten flour and corn starch thoroughly. Sift twice. Then sift into the butter in step 3. Cut and mix evenly and add the crushed nuts.
Step5:Pour the mixed cookie batter on the plastic wrap.
Step6:It can be a square, a circle, or a rectangle. Put it into the freezer to freeze.
Step7:Try to cut it into even slices.
Step8:Place in a preheated 180 degree oven for 1520 minutes.
Step9:Finished product.
Cooking tips:1. Cookies baked with fermented butter taste better. 2. I don't have low gluten flour. I use medium gluten flour and corn starch. When I use them, I must sift them and mix them evenly before using them. 3. The temperature of each oven is different. The thickness of the cut cookies is different. The baking time needs to be adjusted in time. There are skills in making delicious dishes.
