Chinese Food
Almond cookies with jam
(96300 views)
Changdi baking Festival. Join the douguo leader Gang Rou sect. Support our sect. Bring butter cookies to refuel our sect. Cookies are easy to make and delicious. Everyone likes them. Cookies with almond powder and jam are more delicious. I remember when I first touched baking, I made most of all kinds of biscuits. Because biscuits are easy to use and easy to succeed. For the friends who just touched baking, no matter what they did, high success rate is the driving force to keep playing. It's easy to make butter cookies, but it's a little difficult to keep clear patterns. I think it's better to do it several times. With experience, when you mix and squeeze the batter, you can feel the state of the batter. -
Cooking ingredients
Cooking Steps
Step1:Prepare materials and weigh them. Cut the butter into small pieces. The smaller the butter, the faster it will soften. These are the quantities of 28x28 square plate and four plates.
Step2:To judge whether the butter is softened, you can press it with your fingers. You can easily press out a small pit. Put the sugar powder, salt heel and butter in the egg basin.
Step3:Use the electric eggbeater to whisk at high speed. The state of whisking should be well controlled. It's very difficult to squeeze if the whisk is not enough. When the whisk is too baked, it's easy to bake the pattern. I've played it for about 30 seconds.
Step4:Add the sifted flour.
Step5:Put in the almond powder.
Step6:With disposable gloves, gently mix the butter and powder. You can also use silica gel scraper to mix well. See which operation you like. Until the flour is all we
Step7:Put the cookie batter into the disposable flower mounting bag. I use the flower mounting mouth of Sanneng medium size 10 teeth. Strawberry jam is also put into the flower mounting bag.
Step8:Squeeze out the pattern you want on the baking tray. When squeezing the pattern, use a little force with your hands down. The flower mounting mouth is hung down and pressed down and then lifted up. The cookie is finished. Pay attention to the size of the extruded batter as much as possible, so as to avoid uneven heating when baking. When squeezing the cookie, a certain gap should be left between the cookies to prevent expansion and adhesion after baking.
Step9:Squeeze some strawberry jam in the middle of the pit. Don't put a lot of it.
Step10:Put the baking tray into the preheated oven. Heat the middle layer up and down 180 degrees for about 13 minutes.
Step11:Take out the baked cookies from the oven. Let them cool and then enjoy them. Look at the bottom. The color is very even. The pattern of cookies is still clear after baking in high temperature. My baked cookies are very crisp. If you want to be crisp, bake them for two to three minutes more. But pay attention to cover the surface of cookies with tin paper to avoid too deep color.
Step12:It's very crispy and delicious. It's perfect with a cup of tea and afternoon tea.
Step13:I can't stop eating. I baked two plates of these quantities. The cookies were sealed in time after being cooled to avoid getting damp and no longer crispy. I don't like too sweet friends. It can reduce the sugar content.
Cooking tips:Butter should be softened and then sent away. Otherwise, the batter will be hard and hard to squeeze. Cookies just baked are soft. Do not move them. They will be crispy when they are cold. Cookies that have not been eaten should be stored in an iron box in time to avoid being softened by moisture. If the temperature is not enough, the butter will not enter the boiling point quickly. The biscuit will be limp. It is recommended to preheat the biscuit and enter the oven at 180 degrees. After the baking, the biscuit will not disappear To reduce to 160 degrees until fully mature. Cookie baking time is short. It's easy to bake. In the last few minutes, be sure to watch it. Bake it to the color level you like and then take it out. There are skills in making delicious dishes.
