Chinese Food
Cookies
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I love eating and dislike trouble, in order to eat delicious and easy, I have been thinking about the simplest way. After many times of trial and error, this cookie finally has its own recipe and achieves the desired effect. In the process of doing it, you only need a basin, step by step to add ingredients. Avoid washing too many basins. If you have any questions, please read the tips or leave a message to me
Cooking ingredients
Cooking Steps
Step1:Soften 100g butter at room temperature until it breaks with a flick of the beater, as shown in the picture.
Step2:Add 50g of sugar powder, mix well with egg beater and beat until fluffy and soft.
Step3:Add a whole egg and beat until it's completely fused and doesn't feel wet.
Step4:Directly weigh in 150g of low gluten flour, mix well by cutting, and avoid gluten.
Step5:As shown in the figure, there is no dry powder, and it is a little sticky. In the decoration bag, the decoration mouth (my size is medium 8 angle mouth) and the paste are put.
Step6:Preheat the oven and heat it up and down 180 degrees for 10 minutes, extrude the shape you like.
Step7:Changdi 32L oven, just two plates, one baking plate and one grill are put into the oven together. Heat up and down 180 degrees, bake for 10 minutes in the middle and lower layers, open the oven, change the plates and shelves, and bake for another 10 minutes.
Step8:Finished products, delicious to dreg
Cooking tips:1. The butter must be softened in place at room temperature, and it must be fluffy to pass, otherwise it is difficult to squeeze. (the butter I use is the president's, if I use other butter, it's better to use more than 10 grams of butter or less than 10 grams of flour.) 2. The egg must be mixed, otherwise it's easy to separate water and oil, and the lines will disappear when baking. But also can't send excessive, otherwise when baking will crack. 3. When mixing, use a scraper to cut vegetables (draw 1 word), or stir them like stir fry, otherwise it will be easy to get gluten, not easy to squeeze, and the taste will be hard after baking, and the residue will not fall. 4. The flour does not need to be sifted to make dishes delicious.
