Seal cookies
By VicentaLakin
Stamp cookies are full of fun and fun. Whether it's an annual holiday or a day-time free time, making a couple of stamped cookies not only brings a better understanding of the paste but also gives a little bit of fun to life. Stamp cookies are a good option, either for self-eating or for delivery。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Seal cookies
1
Get everything ready
2
Sugar powdered into soft butter, mixed with an egg-beater to prevent the flashing of sugar
3
Use an electric omelet to slow down and slide
4
Add two egg yolks and hit it in the middle
5
Butter's a little loose
6
Sift in low-band powder
7
Scratch it evenly. Dry powder
8
I'm going to take a skin-skinned film, and I'm going to take it out of the bag, because it's a little thicker, better than the film-skinned, and I'm going to put the paste on it, and I'm going to use it in the freezer for about 30 minutes
9
Noodles are taken out of the fridge, continue to be covered with a skin-covered film, which is condensed with a cane, which is about 3 mm thick. Snippets
10
Put a stamp on the face and press the pattern, and the rest of the edges will be covered in pieces until it's all run out
11
Put them in a non-glaze. Count your own time
12
Put the grill in the middle of the preheated oven, 150 degrees, up and down, about 15 minutes, and there's some gold and yellow on the edge of the cookie
13
Biscuit's out of the oven, it's a little cold in the oven, then it's out on the hanger. Move
14
Looks good
15
It's good to eat or give people awaySeal cookies Make Tips
Flour is thick enough to freeze into the fridge, saving time, faster than a large noodle freeze; calculating the speed and time of operation well in advance so that the pre-heat oven can start when the cookie is ready; and the timing and temperature of the roasting, depending on the size of the cookie and the thickness of the oven at home。