Salted cheese cookies
By VicentaLakin
small partners know that cheese is a good thing, that it is of high nutritional value, that it smells of milk, that it is easily absorbed and that it is not obese. besides, cheese can fix calcium. it's good for kids to grow and grow. {\i1 \ch30d3f3f4}this cookie is my baby's favorite one today. also, there's a lot of cheese in the cookies, so the smell of milk is very strong. it's made in a way that's similar to spicy. butter is not required to soften and stir, but is directly mixed with powder and is then added to the liquid mix. so, although it's not very oily, it's still rather soft. and because of the fact that you don't use softening and butter, this cookie is made quickly, and it's almost half an hour from the preparation course. if you like cheese, try this cookie after lunch. i think it's going to make you want to stop
Recipe Recommendations
- low-gluten flour 100g
- fermented butter 25g
- eggs one
- baking powder 1/4 teaspoon
- salt
- powdered sugar 20g
- Parmesan cheese powder 30g
Steps for Salted cheese cookies
1
1. Preparation of all materials
2
Add low-stamped flour, salt, sugar, powdered powder to the eggbath. - 1~2 times, with cedin butter
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(b) Hand-stamping to the state of coarse corn flour
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Join the Palmerson cheese powder and mix it
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Add a broken whole egg, and mix it with a razor
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A mixture of materials is sufficient
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(b) Put a baked oil sheet on the board, and put the pasta on it, covering the previous one
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(a) scratched with a cane of face, thick and even, and thick around 3 mm
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The oven preheats 180 degrees. (b) Carving of biscuits with molds
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(b) Placing the engraved cookie embryos on a baker board with a distance between each cookie
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Plugging a small hole in a cookie embryo with a fork or toothpick
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At the end of the preheating period, the grill is sent to the oven, the middle level, up and down the fire, 170 degrees, and baked for 20 minutes, with golden yellow on the edge of the cookie
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Once the bakery has been completed, the cooker is released, the cookies are transferred to the drying web for cooling, food and sealing。