Old cookies
By VicentaLakin
A classy cookie. It's delicious. Sweet and less tired. At some point in the afternoon sun, the tasteful fragrance of coffee will feel warm with a delicious salty cookie. I was a little scared about cookies, the first time cookies were squeezed in a couple of sacks, and then changed the formula. But it's too diluted. It's easy to squeeze out shapes, but once in the oven, it becomes a pie. So I looked at the formula and made a little change. This is a formula that I've adapted to the recipe of the former chef。
Recipe Recommendations
- low powder 100g
- sugar 25g
- animal cream 65g
- eggs
- powdered sugar 25g
- salty and sweet
- roast
- half an hour
- ordinary
Steps for Old cookies
1
The butter room melts
2
Sugar and sugar powder pour into butter and mix evenly。
3
Eggs are evenly mixed. One third of the eggs fall
4
The eggs and butter have been fully integrated and there is no water oil separation。
5
SCAN 100 G LOW POWDER
6
It's enough to stir up dry powder without particles
7
Fill in a bouquet (one that doesn't waste food, it's a scraping plate pushed from outside)
8
Screw a circle, don't worry. Cookies can be cakes if they're particularly easy to break down, so don't be anxious。
9
180 degrees and 12-15 minutes of mid-level roast, because of the short time available, with as much view of the colour and maturity as possible. Come out with cookies after the stove. The sweet milk that hangs behind the cold。Old cookies Make Tips
Note: 1. Do not over-whip the butter; just until it looks like feathers is fine. 2. The butter needs to be at room temperature to soften naturally. 3. After mixing the butter and powdered sugar, just whip until combined. 4. Add the eggs in three or two batches and keep whipping until the eggs and butter are fully combined. This is also a key step for the texture. 5. Fold just until there are no dry flour spots; stop mixing there. Mixing further makes it difficult to get the texture and may even cause failure. 6. During the mixing process, I used 40g of eggs, but the batter was a bit dry, so I added 5g-8g of water or substituted it with milk.