Black gallons
By VicentaLakin
It's a really simple cookie, but it tastes really good. Nothing can be done until we get married. After we get married, we learn to cook for our husband, and now we have my little boys, whatever they do, for him. This is a little tea for the baby。
Recipe Recommendations
- low powder 90g
- butter 35g
- powdered sugar 25g
- baking powder 1.5G
- eggs one
- Blackcurrant raisins 22g
- sweetening
- baking
- half an hour
- simple
Steps for Black gallons
1
Black gallons will be soft with fresh water and hot water 20 minutes in advance。
2
Butter early room temperature softened, and sugar powder was added, causing a slight increase in size。
3
the eggs were dispersed and the 35g egg fluid was dropped three times into the butter paste, each time to the point where the egg fluid was fully absorbed by the butter and the next time. a little bit of egg fluid left to brush the face of a cookie。
4
Low powder and powdering are mixed into butter paste and evenly sifted with rubber razors。
5
Black gallons were taken out, watered with paper in the kitchen and poured into the dough。
6
It is evenly rolled with a rubber razor, at a time when the face is thicker and can be scratched in groups with both hands。
7
split the noodles into a small agent of about 10 g, round them, put them in a baker with oil sheets, and flatten them with his hands。
8
Then you brush the remaining egg fluid on the cookie surface。
9
Find a toothpick, row a few strips across the cookie surface, and form a small plaque。
10
170 degrees, fire up and down, 18 minutes, on the surface。