Chinese Food
Net red recipe | novice will learn. Janet cookies that keep people flowing
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The net red cookie has been on fire for some time. But why is its heat still rising??? Yeah. Because it tastes tender, tender and smooth. It can't stop when you eat it. Cookies are actually the best dessert to make. Even small white can get such a high heat in the netherworld. Janet cookies must be different from ordinary cookies outside. Hurry up. Show your family~~~
Cooking ingredients
Cooking Steps
Step1:Add the softened butter to the sugar powder. Stir well with a scraper.
Step2:Use the electric egg beater to beat evenly at a low speed. Turn it on at a high speed until the butter turns white and feathers are fine.
Step3:In addition to cocoa powder and Matcha powder, all other powders are added into the butter and stirred evenly.
Step4:The dough is divided into three parts, each about 180g. Add Matcha powder and cocoa powder respectively and mix well.
Step5:Put the 8-tooth star flower mounting mouth into the flower mounting bag and mix the dough. Extrude the cookies.
Step6:Preheat the oven at 130 ° for 10 minutes. Bake in the baking tray for 40 minutes and take out
Cooking tips:Butter must be softened at room temperature one night in advance. Do not use the defrosting function to soften butter. That will affect the color of biscuits. Jenny cookie faq-1. Why is my cookie hard to squeeze? First of all, the butter is not softened enough. The temperature in the butter room is so soft that the fingers can easily poke holes. Send must be in place. It's white and feathery. Next is winter. The low temperature is easy to cause the dough to solidify too fast. It's not easy to squeeze. You can put the batter into the flower mounting and heat it in a warm place, such as on the heating. There's also the problem of fancy mouth. The squid must be medium or large. Although it's all eight teeth. It's better not to use 2D fancy mouth. It's the worst way to squish. 2. Why does my cookie collapse as soon as I put it in the oven? Butter softens too much. Cookies collapse during baking. 3. Why is the oil hot when baking? The water and oil are separated in the mixing process of butter and liquid. It is better to use normal temperature chicken in winter
