Creamcake
By VicentaLakin
IT'S A SIMPLE FORMULA, WITH NO DIFFICULTY MAKING BUTTER COOKIES, WITH A HARD TASTE, LIKE THE HARDNESS OF THE BAR, BUT FULL OF FRAGRANCE. AS A BASE FORMULATION, IT CAN BE USED TO PRODUCE CARTOONS FOR THE PRODUCTION OF COOKIES, OR TO ADD TO ITSELF COCOA POWDER, TEA POWDER, COLOUR COOKIES SUCH AS RED CHORUS POWDER (WITH 10 GRAMS EQUIVALENT INSTEAD OF LOW POWDER). MASS: BAKING OF TWO PLATES OF THE SELF-CARRYING PLATE IN THE 30L OVEN: 150 DEGREES ON THE BOTTOM OF THE EAST LITHON CUBE DL-K38E OVEN AND 130 DEGREES 18-20 MINUTES ON THE BOTTOM; APPROXIMATELY 20 MINUTES ON AND OFF THE OTHER OVENS
Recipe Recommendations
- low-gluten flour 260 grams
- butter 100 grams
- condensed milk 100 grams
- fine sugar 32 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Creamcake
1
Quantification of food products, softening of butter。
2
Add fine sugar to the butter, evenly mix。
3
Lactation is added at once, with a low-speed disturbance to full integration。
4
Sift in low-band powder。
5
Combination to loose state。
6
Put on gloves and rub loose flour in groups。
7
Biscuit molds are coated with a protective film, which is then filled into the lasagna and pressed. Frozen in the fridge for about an hour to make the noodles hard。
8
Take out frozen noodles, demould, cut to 0.6 cm thick. Cut as thin as you can
9
The noodles were placed in a grill with silica pads or oilpapers, about two plates。
10
BAKING: 150 DEGREES ON THE BOTTOM OF THE EAST LITHON CUBE DL-K38E OVEN AND 130 DEGREES 18-20 MINUTES ON THE BOTTOM; AND ABOUT 180 DEGREES ON THE OTHER OVENS AND 20 MINUTES ON THE MIDDLE。
11
After the first baking, then the second. The second one will normally be shorter than the first one, and the last few minutes will be able to observe the colour of the cookie and be removed in advance。
12
The same can be done without making frozen biscuits, directly in a conservatory bag, in a form of 0.6 centimetre thick noodles, and printed in a cookie mold。
13
Then you can bake with the same baking conditions。Creamcake Make Tips
Biscuit is not too sweet to recommend a reduction in the amount of milk that would otherwise be too loose to form a group. In addition, if the cookie is printed, fine sugar can be replaced with sugar powder to better maintain its shape。