Chinese Food
Mango cookie -- super simple and error free fruit cookie
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The delicious mango meat and cookies are just right. They smell like fruit. Crisp cookies, mango fragrance, crisp and pine taste. Delicious, people can't stop ~ of course, it's very simple to make.
Cooking ingredients
Cooking Steps
Step1:Soften 110g butter at room temperature. Dry cut mango for standb
Step2:Put 110g of softened butter and 50g of powdered sugar into a beating bowl. Beat until combine
Step3:Add egg liquid in 3 times and beat until it is fused (be careful not to separate water and oil
Step4:Add 180g of low gluten flour and stir with a scraper until it is completely fused and dry fre
Step5:Pour in dried mango and stir wel
Step6:Shape the dough into a square by hand (or put it into a biscuit mold for shaping). Wrap it with a plastic wrap and put it in the refrigerator for freezing until it is convenient to slice
Step7:Slice the frozen dough with a knife. Put it in the baking pa
Step8:Turn on the oven, heat it up and down for 160 ℃, preheat it for 10 minutes. Bake the biscuits for about 18 minutes. Take them out and cool them down (the specific baking time shall be adjusted according to your own oven
Step9:Finished product drawing
Cooking tips:1. About sugar powder - it can be replaced by half sugar powder and half sugar. But it's better not to replace them with all sugar, because it will increase the dough's ductility and cause the cookie to deform when baking. 2. The degree of mangoes can be cut according to personal preference or not. Mangoes can be replaced by other dried fruits (raisins, blueberries, prunes, dates, pineapples, etc.). 3. The freezing time can be increased or decreased depending on the situation. It's convenient to slice. But don't freeze too long and become too hard. It will be scattered. It must be put into the refrigerator freezer. 4. Because the temperature of each oven is different, the baking time and temperature can be adjusted according to the time. To make biscuits, it's very important to beat butter. Softened butter must not melt into liquid. Otherwise, it can't be beat. If it does melt into liquid, it doesn't matter. Put it back in the refrigerator. Take it out when it's soft again. The recipe can make about 30 biscuits. Cooking
