Light cream cookies
By VicentaLakin
This is the second time I've ever made cookies, and it's not so hard, and sometimes we're just trying to be bold, and we're worried about the butter, and I'm making cookies in the cold, and I'm driving the air conditioning, and it's pretty crowded. And this is even more difficult, with two little tricks for softening butter in the winter: the first is a little bit of clinking in the microwave, which I haven't tried, and the other is not fully melted into liquids, cooled into the freezer for a few minutes, with a mirror surface, a hand-to-eating eggmaker able to move, a little wet on the bottom, and a little sugar-sluttering. The treatment of tofu slag had previously been seen through the addition of a small amount of low powder to continue to pass out, which had been resolved. I didn't want to try it myself and remember it. I didn't know what to do. And when this is added to the cream, if it's soybean, it's fine. Don't worry. I don't know if I'm comfortable with it, but I'll just add a little powder and then I'll go on. With light cream, strong cream, delicious. Butter 100 grams, low powder 150 grams, corn starch 50 grams, sugar 50 grams, light cream 100 grams, salt 1 grams
Recipe Recommendations
- low powder 150 grams
- butter 100 grams
- corn starch 50 grams
- powdered sugar 50 grams
- light cream 100 grams
- salt 1 gram
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Light cream cookies
1
Butter is soft first. If it's cold, it can melt completely. Frozen into the freezer for a few minutes。
2
And prepare other food。
3
Melted butter, about 10 minutes in the freezer, removed。
4
Add sugar powdered, flunked。
5
Hit it smooth, pine, white. We'll add a little cream。
6
Every time you absorb, you're next. It's all over, and it's going to be loose。
7
Sift low and starch, salt。
8
Load in the bouquet. Push it tight, get out of the air. Hold it tight。
9
Squeeze into the oven。
10
The oven is preheated, 180 degrees hot and 160 degrees hot. Eighteen minutes。
11
Roasted cookies, cold and sealed。Light cream cookies Make Tips
1. Soften the butter. In warm weather, it is best to beat it when the butter block feels soft and leaves a slight indentation when pressed by hand. If the temperature is low, you can microwave it for a few seconds. Alternatively, let it melt completely, freeze it for a short while, and then take it out to beat.
2. When making cookies as usual, if you add milk or eggs and there is oil-water separation or the mixture looks like bean dregs, add a small amount of low-gluten flour from the recipe and continue beating until the desired state is reached.
3. Oven temperature and baking time should be adjusted according to your specific oven; monitor the browning of the cookies.