Stamp crackers
By VicentaLakin
And once, a picture of a cracker in space was sent to me, and I love it! Ask me, I have never seen it before, but I have to think of it! The search, the search, the search, and the search, finally found what I like. Let's do it! This cherry ball is my favorite
Recipe Recommendations
- butter 110 grams
- low powder 200 grams
- fine sugar 50 grams
- egg yolk of 2
- milk powder 20 grams
- red rice flour 10 grams
- cocoa powder 10 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Stamp crackers
1
Soften the butter with sugar powder
2
Pumping butter up to pines, adding egg yolks in stages, again to puffs, each time the yolk added is to be fully integrated with butter and then added
3
Add powdered milk and sifted powder
4
It's a good idea to mix low powder with butter。
5
(a) Put butter and smooth paste in a bag and freeze the refrigerator for an hour with hands
6
(b) Excerpt the dough, take a small fraction of it, in three millimeters, and place the stamp template on the face, with a small paint, with cocoa powder (or other red chords), and brush it in the empty space of the template and pick it up gently
7
Cut out the shape with the same shape
8
Move to flat dishes
9
Placing the oven on the second floor of the oven, 130 degrees and 15-20 minutes
10
When the temperature is down, the cookies are taken lightly and hanged on the grill。