Chinese Food
Danish butter cookies
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Every time you make a cookie, it's a challenge. You've experienced the crush of the mounting bag, the shaking of the hand and the disappearance of the pattern. Now you're quite skilled at making it. Pay attention to these small details. The rich butter cookie is half successful.
Cooking ingredients
Cooking Steps
Step1:Whisk the softened butter and sugar until slightly fluffy. Add egg yolk and beat well. Then add vanilla essence and cream. Continue to whisk, but do not over whisk.
Step2:Sift in the flour. Mix it evenly with a scraper. Also, do not over mix it to make the batter gluten.
Step3:The cookie paste is dry. It can basically form a dough but it can stick to your hands. If it is too thin, add a little flour.
Step4:I can use my own 8 or 10 teeth as well. It's just different in shape. It's better to use thick plastic or silicone bags for decoration bags. Otherwise, it's easy to crush.
Step5:Preheat the oven 170 degrees. Then squeeze the cookies. The big flower mouth doesn't need to draw a circle. Directly squeeze it to a diameter of 45cm at a fixed point. Just turn the flower mouth gently to lift it.
Step6:Put the squeezed cookies into the oven and bake for 15 minutes until the surface is golden.
Step7:Finished product.
Cooking tips:1. Butter is the key to the formation of cookies. If the cookies are not enough, they will not be crisp. If the butter is too much, it will lead to cracking and pattern disappearance. 2. The water content of the batter should be well controlled. Do not add all the wet materials in one time. It is better to add them in several times. After all, different flour has different water absorption. 3. Only adding egg yolk is to reduce the proportion of wet materials. The finished product will also be more golden. There are skills in making delicious dishes.
