Butter cheese cookies
By VicentaLakin
To begin with, most of the answers are cookies, and indeed, the success rate is extremely high compared to cakes, bread, etc., without fear of cracking, falling down, or over-fermenting, and the use of raw materials is roughly equal to that of raw materials. It's not that difficult, unlike other cookies, to add cream cheese to the material, so that the whole taste can improve. One night, the next day I'll feel better, mixed with chubby cheese fragrances, other than European styles, which should be the preferred dessert for tea。
Recipe Recommendations
- cream cheese 55g
- butter 55g
- powdered sugar 50g
- eggs 25g
- low-gluten flour 90g
- custard powder 5g
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Butter cheese cookies
1
(b) The preparation of required food
2
Softened butter, mixed with cream cheese, initiates a low-speed convulsion of an electric omelet into a fluffy state
3
(b) The introduction of sugar powder continues to cause disturbance; the placement of egg fluids into total integration
4
(b) Sifting low-banded flour and gish flour, evenly mixed with razors
5
(b) the mix of the flour, which is approximately 0.5 mm thick with a cane, and the cracker mold, which crushes the shape
6
Quite neatly placed on the grill, looking for a thin piece of stuff that's piling out the texture; the oven is preheated and put in the oven。