Big white cookie
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Big white cookie
1
The butter is cut in small pieces, placed in large bowls, softened under room temperature, sifted in sugar and smoothed。
2
Sift in flour and add protein and vanilla。
3
Slipped into smooth noodles, which would feel a little dry at first, and when the butter and flour were fully mixed, it would be ready。
4
The dough was divided into 45 grams three times and 205 grams one。
5
One 45 grams of noodles were taken and cocoa powder was added, which was smoothed and split evenly into three。
6
Make all the noodles around 15 cm stripes。
7
It flattens one 45 grams of the original noodle, flattens the surface with a cane light, flats another cocoa noodle, and sets it in thin pieces and places it on the plain noodle。
8
The other two cocoa noodles are glued to the main side of the eye。
9
The remaining 45 g of original noodles are flattened and covered between the two eyes, with light pressure ensuring that the gap between the two eyes is filled。
10
The remaining original lacquers were packaged in an evenly balanced manner outside the main body and covered with protective film into the freezer room。
11
After half an hour, it is removed and cut to about 5 mm thin. It is not appropriate to freeze for too long, otherwise it is easily broken。
12
The oven's preheated at 140 degrees. It's about 10 minutes。