Red velvet cracker
By VicentaLakin
Let's start with a big red cookie. Bless my friends for the new year of the Red Fire. Materials: Low powder 130 grams of cocoa 12 grams of powdered soda 0.5 grams of salt 2 grams of butter, 60 grams of milk and eggs, 1 120 grams of sugar and a few drops of lemon juice decorated with sugar powder:
Recipe Recommendations
- low powder 130 grams
- cocoa powder 12 grams
- baking powder 3 grams
- baking soda 0.5 grams
- salt 2 grams
- butter 60 grams
- egg one
- milk 5 grams
- white sugar 120 grams
- pigment appropriate amount
- lemon juice appropriate amount
- powdered sugar appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Red velvet cracker
1
Material maps。
2
Butter is divided into small blocks, room temperature softened, sugared to float
3
Add egg fluid and milk in fractions, add a few drops of lemon juice, and mix it evenly。
4
The powder is sifted, mixed into the paste, evenly。
5
Add eating pigments, evenly mixed。
6
The pasta will be mixed and the colours may be added to the satisfactory colours as appropriate。
7
Move to a container that can be easily placed in the refrigerator and freeze it for 40 minutes。
8
The frozen face is easier to shape and split into small pieces into a ball。
9
Put it in the sugar powder and roll a few lanes, and the cookie balls stick to the sugar powder. It's kind of like rolling soup。
10
It's in the grill with the oilpaper. Here's to be careful, leave a gap, there's some squeeze in the picture, and baked cookies are connected。
11
The oven is 180 degrees preheated and placed in the oven for about 180 degrees and 15 minutes。
12
Get out of the oven. Biscuit is soft when it's just out of the oven. It's so hot when it's cold。Red velvet cracker Make Tips
1. Butter is easier to fight when it is softened, so softening tests can be applied with spoons, and can be easily pressed down. 2. Small sodas and powdered powders in the formulas are needed in order to crack beautiful tectonics. It's cold in the fridge. It's a little hard to operate. It can't be too hard. Four, watch out for the crackers. Each oven is different, baking in to watch the top colour and avoiding overbooking. 6. The post-cool biscuits are to be kept in seals to avoid their loss of water or sips affecting the taste。