Bear crackers
By VicentaLakin
Recipe Recommendations
- butter 120 grams
- whole egg liquid 50 grams
- gluten flour 330 grams
- frosting 120 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Bear crackers
1
Full resupply of all materials
2
(b) The butter room is softer with frosting (or young sugar) to the estuarine
3
(b) When dispersed with an egg-beater, with scattered egg fluid
4
(b) The full egg fluid was added three times, each time to a full solution
5
(b) Sift in the middle-band flour, evenly mixed with rubber razors
6
(b) Smuggle (process 4) with a rubber razor into a flat-dry-free lasagna, covering the membrane laxity for 20 minutes
7
(b) a small amount of dry powder on the case board or a protective film, with the use of a face stick to make the face of the face a 2 mm thick face
8
Pressing out the shape with a bear cookie model (after pressing out the shape, the remaining skin is re-integrated into thin pieces)
9
Carefully remove the side-sourced face, then remove the bear from the grill with a scratchboard and light the eye and mouth with black sesame
10
Put it in the middle of a pre-heated oven of 170 degrees and burn 140 degrees for about 10 minutes
11
Biscuit surfaces and bottoms are evenly bakedBear crackers Make Tips
1. Beat the egg mixture into the butter in 2-3 additions to prevent separation.
2. If you don't have powdered sugar, you can put granulated sugar in a home blender and blend it to make some; it is economical and practical.
3. After sifting in the flour, mix until just combined; do not mix for too long to prevent the dough from developing gluten, which would affect the crispiness of the cookies.
4. Bake until the cookies are golden brown