Cheese cookies
By VicentaLakin
Cookies, full of butter. Grown-ups like it. Starting with the base cookies, and then changing some of the materials, there's an additional taste, for example, to replace part of the low-strength powder with tea powder, chocolate powder, red chalk powder, vanilla powder and almond powder. Tea cookies, chocolate cookies, red cookies, vanilla cookies, almond cookies. If it were cheese powder, it would be cheese cookies. I've tried a few cases of egg joining, some with full eggs, some with no eggs, some with only one egg yolk, and I prefer to eat cookies with full eggs, and I have a hard taste. Cookies with no eggs or only yolk are sordid and suitable for old people and children. This time, the cheese cookies, they're a little salty cheese-smelling cookies, plus it's added to the cream
Recipe Recommendations
- low-gluten flour 200 grams
- butter 143 grams
- egg yolk one
- light cream 40 grams
- salt 1 gram
- powdered sugar 70 grams
- cheese powder 8 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cheese cookies
1
The butter is cut into small blocks, softened and added salt, sugar powder, and twitched to full integration。
2
Add a yolk and stir it to full integration。
3
Add light cream and stir up to integration。
4
Sift in low-banded and cheese powder。
5
To dry powder。
6
Fill the noodles in a bag (not too full) and squeeze them with eight teeth。
7
Squeeze cookies on a 9-inch rectangular non-gluceous plate。
8
Put it in the middle of a pre-heated oven, with 160 degrees of fire up and down, and bake for about 20 minutes until the surface is yellow and yellow。
9
Cool it out after the stove。
10
It's okay to keep it under seal。Cheese cookies Make Tips
1. When beating softened butter with powdered sugar and salt, do not turn on the mixer initially. Stir gently a few times before turning it on to prevent the powdered sugar from splashing.
2. Do not fill the piping bag with the prepared cookie dough all at once; it is best to fill it in three batches. Overfilling makes it difficult to squeeze out.
3. I used a Yangchen 9-inch non-stick baking pan with a non-stick bottom. If using an enamel baking pan, it is recommended to line it with parchment paper or a silicone mat.
4. Since the cookie dough was piped into relatively small portions this time, I baked them at 160 degrees. For standard-sized cookies, please bake at 175-180 degrees.