Milky-coins
By VicentaLakin
biscuit is always a very popular food for our little friends, so today we recommend a simple little cookie for you. this cookie, mainly with the smell of milk, has a soft taste. it's different from the cracker, but it's a little bit of the hard, like a baby grinder. it's easier to make them because they don't need butter. and there is no cracking or overinflating of cookies during the baking. personally, it should be a good option to use it as the root embryo for frosting or tumbling cookies. the other thing is that this cookie's face, handy, highly operational, easy to shape, and lastly, it's beautifully baked out of rain night nina, which is said to be the most popular cookie in japan. thanks for sharing the box
Recipe Recommendations
- fermented butter 50g
- milk 3 tablespoons
- skim milk powder 30g
- low-gluten flour 140g
- corn starch 25g
- baking powder 1/3 teaspoon
- salt handful
- vanilla sugar 40g
- milk fragrance
- roast
- half an hour
- simple
Steps for Milky-coins
1
Take all the material. Powders (low-banded flour, corn starch, milk powder, powdered powder) were evenly mixed and screened 2-3 times earlier
2
Butter is placed in containers, and the small fire heats up until it melts, with salt 1 and vanilla sugar, so that the mix is even to the extent that the sugar melts essentially
3
A spoon is added to Milk 1, and each is to wait until the previous one is fully balanced with butter before the next
4
We're in a final state
5
(b) Sifting powder material into a liquid mixture and crushing it with a razor to a state that is virtually free of dry powder
6
(b) Collapse in the form of a lasagna, filled in a conservatory bag, in a freezer, for at least one hour or more or for overnight stay
7
(a) a sheet of baked oil paper on the board, which is placed on the sheet of oil, and a sheet of oil paper on the surface, which is a thin sheet of 3 mm thick
8
The oven preheats 180 degrees. Crush the pattern with a cookie mold
9
Biscuit embryos are then arranged on a grill with oil paper
10
salt2 mixed milk2 with a slight mixing to the melting of salt and a thin milk + salt mixture on the surface of the cookie
11
After preheating, the oven will be delivered to the oven, mid-level, 175 degrees, top-fire, 12-15 minutes of roasting, and then to the edge of the biscuit
12
Once out of the oven, cookies can be stored in seals by being transferred to a dry-off site。