Maple cookies

Revision of 27 October 2013: No cookies were previously made during the cold, and it was difficult to squeeze out pasta after two days of cold. In response to the above, the formulation was adjusted to include 10 g of butter in all the following formulas, and 15-20g of liquids in a total of 5-10 g of eggs or milk. If it is still difficult to add 5-10g liquid and to have a professional teacher, then cookies must be fully integrated with butter and sugar. All formulations can use either sugar powder or white sugar. It is important that the hair is even or that the hand is used directly. It's not like cookies are the most popular of all. Why do you call it that? Ask her. Cookies are made in many forms, the most common of which is a circle that is squeezed out of a bouquet. It's just a hole in wood. Haha would say that the most popular non-grubbery of cookies on the Internet is no more. For the first time, the handsome do it according to the king's side. The idea of having time to make some cookies and make a little money, but it's too much to do without energy or conditions. But this has prompted me to constantly refine the formula based on the feedback that my friends are trying to eat, and the cookies are very popular. If you want to try, don't miss it. Not much good, but the formula was tested at four or five, and the cookies fought until midnight. One of the most common cookies, and then more cookies to share with you, is a bit more careful. Today, this cookie is a milk-coated, very screech. It's a little different from what you eat all the time. First look at the original formula: 200 g of low powder, 130 g of butter, 60 g of sugar, 30 g of fine sugar, 50g of eggs, 2 drops of vanilla, 15g of powder, 135g of butter, 60g of sugar, 30g of fine sugar, 25g of milk, and 2 drops of vanilla, I tried both. From operation to taste, these characteristics are summarized as follows: one: the pals of Square I and Square II generally reflect sweetness; the smell of a light egg and a smell of milk, while the smell of milk is plentiful because of the lack of eggs. 2 - Taste difference: the one with eggs is more sour. It's not too hard to taste; there's no egg in the two squares, only milk tastes "cry" rather than "sour." This is because eggs are more resilient, so one side is softer and two is tougher. Tastes are very good. It's about personal preference. It's about the taste. 3 Operational differences: The main difference between the two is one egg and one milk. And the use of both is different. From a good-looking operational experience, it is difficult when the water is high, because the eggs are more resilient, and it is easier when the face is relatively dry. From the advice of a friend to the practical point of view of a handsome individual, there are a number of problems: one, which is generally reflected in the sugar of any square of 90g (which, of course, depends on the taste of the population), and one side is not as good as the other, and the other side is dry. The problem is solved (the “problem” is, of course, a demographic one, and the original square has no problem to try), but we need to know that the amount in the original equation should not be changed at will or many problems will be encountered. But if you know the slight change in the "principle" of the square, it's okay. He's not very good-looking, but he's been on crackers lately. Biscuit's done a lot, especially the various recipes for cookies. Having studied the formula for a little bit, he summed up a little bit of caution and didn't know it was going to work. What do you mean "heart"? Let's see what the raw materials in the cookies are of the four "flour" "sweety" "sweety" "liquids" that are, in fact, at a certain rate, cookies, the key to this ratio. To change the formula you need to know the characteristics of the various ingredients. Flour mainly acts as a support form, so flour is large, and other powders, such as milk powder and cocoa powder, can also be replaced in small quantities with equivalent flour. Again, sugar, too, is solid to some extent, and that's why sugar powder must be found in the cookies, which is well integrated with flour butter, thus ensuring that the flowers float (which is the equivalent of mud, if sand is so unformed) and why is sugar sugar added? The fine sugar is like sand, but it's not just physical yet. Cookies are so hard to rely on. So the bigger the sugar particles, the more the cookies are, the more the flowers are, the more beautiful the oil is, and the more the fat is, the more the smell is, and that's why the cream cookies have to pick the butter from milk. There is also an important reason why cookies' freckles are mainly derived from butter outbursts, which can only be achieved by soft butter out of the air. Liquid oils cannot reach them. Flour and sugar are solid in a state of constant temperature; oil and egg milk are liquids, so only when the ratio of solid and liquid is mastered will you know what kind of a florist is when it's a florist. I have calculated the ratio of solids to liquids by which it is generally possible to judge A = solids = flour (and other powdered powders, such as milk) + sugar; B = liquid = oil + liquid raw materials (eggs, milk) A divided by B = 1.8 for flowers > 1.8 for manual plastics. If you don't believe me, you can try it for example: A = 200 + 90 = 290 B = 130 + 50 = 180 A divided by B = 1.611 square II: A = 185 + 15 = 90 = 290 B = 135 = 25 = 160A divided by B = 1.81 dryer, which is also the reason why the second = 1.81 = B = 1.801 dryer, so you have to guarantee that the flowers will not be too small if they are too small, so at least 1.3 more will be targeted at the above-mentioned problems and people will prefer to look at the improved formula one: low powder: 170 g, milk powder 30 g, butter 135 g, sugar 60 g, fine sugar 20 g, light cream 15 g, milk 15 g, vanilla 2 drops (the following is made in this way), which is the pattern: the cream is not a blow, the amount of milk is reduced, the sweeter cream is more spicier. If you want to drink milk, this is my favorite, but not to drink milk. Handsome formula two: low powder 180g, milk 20g, butter 135g, sugar 60g, fine sugar 20g, milk 30g, vanilla two drops of this formula reduces milk powder, light cream is replaced with the same milk, the milk taste is moderate, and if you want to reduce the milk, the powder is replaced with the same powder. Three: Low powder 200g, butter 130g, sugar 60g, sugar 20g, egg fluid 25g, milk 15g, vanilla two drops of this formula combines one and two characteristics, and tastes a little bit sharper than one or two squares. The above-mentioned formula is for your information, and each tastes very good, including the original one. Handsomeness has only been improved on the basis of some of the hearts and personal and friends who have made cookies many times. Specific improvements have been made clear in principle. It's only by principle that everyone can make delicious and beautiful cookies, and this is the nicest box I've taken today, and the most glamorous, unprofessional and newst. It's just a little bit more careful。