Chinese Food
Spicy cookies
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I saw the recipe forwarded by sister Si on the microblog. I couldn't wait to try it after I went home. It was slightly changed on the basis of the original recipe. In order to create a crisp taste, I added a small amount of corn starch. The taste of the finished product is more crisp than the cream cookies made a few days ago. The crispness has the unique spicy taste of the old Ganma. I ate five in a row. Crispy and spicy is a little addictive. Ah ha ha ha. I think this is a very delicious dark cuisine. Like basin friend might as well have a try ~ square son Li's quantity I squeezed 22 cookies.
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients - soften butter at room temperature. Filter out chili oil from dried mom. Sift the mixture of low flour and corn starc
Step2:Beat butter slightly with sal
Step3:Add the sugar powder twice to make it white and bulky.
Step4:Add chili oil and beat until creamy. I added chili oil to butter several time
Step5:Add water and beat again until the cream is filled. I also add water in several times
Step6:This is the state of mixing after all of them are added. At this time, the batter looks very delicate and glossy. The texture is very good like cream. Then sift in the flour and stir until it is dr
Step7:Put it in a flower mounting bag. Squeeze it into a favorite cookie. The temperature of the middle layer is 165 ℃ for 25 minutes. It depends on the temper of the oven. The temperature and time provided here are only for reference.
Step8:Finished drawings. Spicy crisp pine
Step9:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
