Cream cookies
By VicentaLakin
It's supposed to be cookies after they're baked. Cookies are delicious. They've been kept longer than bread and cake, so it's particularly appropriate to send relatives and friends, to do more at a time, and to make their own snacks. The bakers are worried about the cookies, and here they share my usual cookies and the way I squeeze them, in the hope that they can help them
Recipe Recommendations
- low-gluten flour 200 grams
- butter 120 grams
- light cream 55 grams
- powdered sugar 75 grams
- milk fragrance
- roast
- three-quarters of an hour
- simple
Steps for Cream cookies
1
Butter-cut small room temperature softened and sugar powder added。
2
With a razor。
3
Then you hit the butter with an egg-beater at a low speed, and the color becomes lighter and bigger。
4
The light cream was added three times, each time to the full integration of butter and liquids and the next time。
5
Scan low powder。
6
It's even with a rubber razor。
7
Put the pasta in the bag, not too much at a time, and it's too much to put on。
8
It's a regular eight-tooth curry-chips, 1 o'clock, a clockwise round, with appropriate space in the middle, because cookies swell during the roast。
9
And you can turn around in reverse, and it's also beautiful, and you can squeeze well with practice。
10
This is a clockwise round at 1 o'clock, using a triple power 7162 mouth。
11
Crushed cookies will be sent to the preheated middle of the oven, up and down to 180 degrees, 20 minutes。
12
You can eat when you're cold。
13
Biscuits that don't finish are kept in seals to prevent the tide from affecting the taste。
14
The finished chart。Cream cookies Make Tips
Please adjust the temperature according to your oven's characteristics; it is best to stay by the oven during the last few minutes to monitor the browning and prevent burning; remember to line regular baking trays with parchment paper.