Chinese Food
Butter cookie with crisp to dregs
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I made 30 pieces of recipe. This recipe is the original flavor. If you want to make chocolate flavor, you can add 10g cocoa powder to reduce the amount of low powder and 10g Matcha flavor. In the same way, there are precautions in every step. I wrote in the step, please look carefully and be sure to make sure there is no pattern. Don't blame me I have to be wordy when making the extruded cookies. 1) sugar must be used. 2) sugar must be used twice. 2) low gluten flour must be added twice. 3) extrusion has certain requirements on the temperature. Room temperature is about 26 ℃. 4) butter can be softened to not hard and not soft. The scraper can be easily pressed. If the softening is not in place, the dough will be tired, softened and not patterned. 5) do not stir the noodles You'll want to cry when you squeeze flowers. 6. When you use the yolk, it will be crispy. When you use the egg white, it's crispy. When you use the whole egg, it's crispy-
Cooking ingredients
Cooking Steps
Step1:The butter should be softened and softened at room temperature until it is not soft or hard. If it is very cold in winter, you can put the basin into 30 ℃ warm water for a few seconds, and then use the lowest level of the eggbeater to evenly heat it. The best way is to soften it at room temperatur
Step2:Add salt to the butter and beat it at the lowest level for 10 seconds. It will turn white a little bit. No need to beat. No need to beat
Step3:Add sugar twic
Step4:Add half of sugar and beat the lowest gear of electric egg beater for 10 seconds and mix wel
Step5:Scrape the wall of the basin, add the remaining half of sugar, and beat the lowest gear of the electric eggbeater for 10 seconds to mix
Step6:Add a few drops of vanilla essence to mix the taste, or add two egg yolk electric beaters to mix well
Step7:In this state, you can see the sugar, but it's well mixed
Step8:Sift in half of the low gluten flour, cut it, mix it under pressure, mix it well, no more than 20 times, don't mix it, don't mix it, or the flour will get gluten
Step9:Sift in the remaining low powde
Step10:Mix well with pressing method, don't mix, don't mix, don't mix, don't mix, don't wring, don't pinch a little batter, you can feel the presence of sugar
Step11:Put the large eight teeth flower mounting mouth into the flower mounting ba
Step12:Put the decoration bag into a higher Cu
Step13:Put the batter into the decoration ba
Step14:Cut an opening in front of the decoration bag to expose the decoration mouth, and the oven will be preheated 150 degrees
Step15:2cm away from the baking tray, start to squeeze hands a little bit, turn around, raise and turn around for 5 time
Step16:Practice slowl
Step17:I'm practicing to
Step18:This is the height of the squeez
Step19:It's going to collapse when you bake, so squeeze it up a little bit
Step20:It's a 150 degree shape, and it's baked for 30 minutes, because if it's thick, if it's a traditional cookie, it's good for 20 minutes
Step21:It will collapse in the middle of baking. Don't be afraid of failure. If there is no mistake in the previous steps, there will be no pattern
Step22:Don't touch it when it's done, it's soft, and it'll crisp when it's cool
Step23:Crumble to dreg
Step24:It's well don
Step25:Serve it with coffe
Step26:You can ask me for the picture of chrysanthemum Cookie's flower squeezing techniqu
Cooking tips:I have to be wordy when making the extruded cookies. 1) sugar must be used. 2) sugar must be used twice. 2) low gluten flour must be added twice. 3) extrusion has certain requirements on the temperature. Room temperature is about 26 ℃. 4) butter is not hard and soft at room temperature. The scraper can be easily pressed. If the softening is not in place, the dough will be tired and softened too much and there will be no patterns. 5) do not stir the noodles You will want to cry when you squeeze flowers. 6. It will be crisper if you use egg yolk. It will be crisper if you use egg white. It is crispy if you use whole egg. You have skills to make dishes crispy and delicious.
