Button cookies
By VicentaLakin
A cute button cookie, a classic butter egg formulation, good operation and delicious
Recipe Recommendations
- butter 50g
- powdered sugar 40g
- salt 1g
- whole egg liquid 25g
- low-gluten flour 135G
- sweetening
- baking
- an hour
- simple
Steps for Button cookies
1
the 50g butter room is softened with 40g sugar powder, 1g salt and an electric egg-pumping machine to smooth-sliding
2
a total of 25 g of all egg fluid was added in three stages, each time to the full integration of butter and egg fluid
3
The mixed egg butter paste should be fine and smooth, and there should be no oil separation
4
sifting of 135g low-banded flour
5
Smash it with your hands, then rub it in smooth faces
6
(a) Crunching of the noodles into three millimeters thick, and engraving of a round-shaped cookie in the mouth of the bouquet
7
(a) Slicing the cookie into the oven with a small knife, and placing a shallow circle in the middle of the cookie with a small one's mouth
8
(a) The cotton-mark cut off and the four symmetrical little holes made out of a cotton-marked stick (also with toothpicks, but with a thicker toothpick)
9
(a) A pre-heated oven, mid-level, with a 180 degree roast in the upper and lower fires of 10-15 minutes to the biscuit colour of gold and yellow
10
Little, cuteButton cookies Make Tips
One, don't be too deep in the middle of a cookie with a small one, just a shallow circle, and if you need a thick toothpick for a small hole, the best is a cotton stick, which is the finest; two, as thin as possible, will be smoother, one size for each cookie, the color will be even for the roast, and the last minute will be better to stare at the oven, not paste; and three, the temperature of the oven will be adjusted to the individual oven