Cookies
By VicentaLakin
Every time the recipe comes out, you're not gonna have a good one-on-one... okay... it's gonna be just two cookies today, and the first one is finished before you take a good picture... and the cookies are really good, they're so much better, they're completely safe, they're not additives
Recipe Recommendations
- low powder 170g
- powdered sugar 60g
- milk 15g
- light cream 20g
- milk powder 30g
- sugar 20g
- butter 135G
- milk fragrance
- roast
- an hour
- simple
Steps for Cookies
1
milk powder's 30g
2
low powder 170g to... 3 grams more than three times better because every sifting process is spoiled.
3
sugar 20g. if you don't like sugar, you don't want sugar.
4
butter, 135g. put it in the microwave for 40 seconds. saved the time to skim in the eggmaker, and it's easier to pass out.
5
Melted butter.
6
Milk and cream pour together. Twice.
7
Butter with sifted sugar powder, smoother.
8
A mixture of milk and cream... two in two... one plus one half... and a second after full integration.
9
Add sugar until there's a trail.
10
sorry, the picture's small, and i'm trying to show you the extent of the blow.
11
My egg-beater number 12, that's what I've been doing for about three minutes in 10.
12
Until the liquid turns light yellow and the texture is thinner.
13
Inverted to sifted low powder. Because it's not even every time you mix it with rubber, you mix it evenly with an egg-cutting machine.
14
Pour it like a sifted milk powder and mix it with an eggmaker. The flower bag.
15
Cookies work better with big heads.
16
Put the spare paste in the flower and then squeeze it into the grill. Let's go.
17
Just a little gap in the middle
18
355 Fahrenheit for 10 minutes, 320 for 5 minutes.
19
Good color, good taste. Very soft.Cookies Make Tips
1. Mix the milk and heavy cream together, then pour it into the butter in two batches. Wait until the first batch is fully incorporated before pouring the second. If you beat it for a long time and no lines appear, you can add a little heavy cream appropriately. 2. Milk powder, cake flour, and powdered sugar all need to be sifted several times to ensure the texture of the cookies. 3. Remember to check on the cookies during baking, don't let them get too dark~ If you have any questions, feel free to contact me, and I will send everyone large pictures~