Double butter cookies
By VicentaLakin
Many of the students complained that they were crippled and that they could not make beautiful cookies, either with a clear pattern or without a full circle. Now, we can get a special cookie mold, six-gauge, 12-gauge, cook-gauge cookies, no sticky material. All you have to do is squeeze the paste into the mold, and cookies will be set up. Handmade cookies can be beautiful ever since. A more honourable gift! Baking: 185 degrees and 20 minutes of fire up and down in the middle of the oven: 12- and 6-symmetrics for chefs with no doughnuts
Recipe Recommendations
- low-gluten flour 195 grams
- unsalted butter 130 grams
- whole egg liquid 50 grams
- fine sugar 35 grams
- powdered sugar 65 grams
- Qinglan Matcha Powder 5 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Double butter cookies
1
Butter softens, with sugar powders and fine sugars, and evenly mixes。
2
The whole egg fluid was added in two stages, each of which was mixed and then added the next。
3
The butter paste is divided equally into two (preferably measuring the total amount and then evenly divided)。
4
Get ready for the powder. One is 100 grams of pure powder, and one is 95 grams of low powder mixed into 5 grams of tea powder。
5
Sift in the paste to dry powder。
6
The two pasta are loaded into a small flower bag, flattened a little bit, and a small mouth is cut out。
7
The large bouquets are placed in the chrysanthemum, and two small bouquets are packed in, as illustrated。
8
Squeeze cookies on the mold, don't squeeze them too thin。
9
Put it in the middle of a pre-heated oven, with 185 degrees of fire up and down, and bake it for 20 minutes to the surface。
10
The rebutting can be removed from the oven and stored in seals after cooling。Double butter cookies Make Tips
1. It is not advisable to pipe the dough too thinly, otherwise the edges will easily burn.
2. Cookies are generally best baked at 180 to 190 degrees; the temperature should not be too low.
3. In cookie recipes, granulated sugar and powdered sugar are used together to balance the spread. Cookies made with only powdered sugar have too little spread and will not be crisp enough, whereas cookies made without powdered sugar have too much spread, making it difficult for patterns to hold their shape.