Cookie souffle

1

I'll start with the scissors. When 100 grams of butter from the pasta (1) material has been softened under room oil, 50 grams of sugar powder has been added, and the matter has been evenly mixed with an electric omelet。

2

Add eight grams of milk, 50 grams of tonsil and continue to mix evenly

3

Sifted 140 grams of low-banded flour and evened with rubber razors。

4

When the mix is even, the noodle is flatted and placed in the freezer for one hour. Refrigeration can make the noodles more solid and easy to crush and can not be easily deformed。

5

It is possible to make squeezing florist when it is refrigerated. The same step was taken to soften 90 grams of butter from material (2) with 50 grams of sugar powder, with a few seconds of electro-plugging, so that it could be smoother and loose. Don't go too far, too much air in, it's easy to change when you bake。

6

Quantification of 20 grams of eggs by two additions, evenly mixed with an egg-beater。

7

130 grams of low-banded flour are sifted with rubber razors until the face is smooth。

8

Just paste to smooth. If they continue to mix, the paste will become more sticky, not only because it is difficult to squeeze flowers, but also because of a poor taste。

9

Put the noodles (2) in the cookie squeezing bag. (8-tooth squealing)

10

when the noodle (1) is removed, the noodle is condensed into a 2 mm thick skin in a skin bag, with a chrysanthemum cutter approximately 45 mm in diameter。

11

Put it in the non-glaze. One by one, leave a gap in the middle

12

Squeeze the noodle (2) on the chrysanthemum. It could be a circle or a little flower。

13

After preheating the oven, 180 degrees, mid-level, four minutes from the top and down, the oven will continue to bake at 170 degrees for 12 minutes。

14

Heated the cape of chocolate insulation

15

The melted chocolate is filled with a one-time bouquet, squeezed into the centre of the cookie, and put on a little sugar bead. Put it in the fridge for 20 minutes before chocolate coagulates。

16

The finished product is powdered with sugar

1. When butter is first taken out of the refrigerator, it is a relatively hard solid and cannot be whipped; it needs to sit at room temperature for some time to soften. The softening process is complete when the butter is soft enough for a finger to easily press into it; at this stage, the butter is a very soft solid. This takes about 1-2 hours depending on the room temperature. Do not use melted butter to make cookies, as the resulting cookies will not be crispy enough. 2. For piping cookies, it is generally best to use piping bags specifically designed for cookies; if using disposable piping bags, they may accidentally tear and become unusable. 3. The oven usually needs to be preheated for 5-10 minutes before use; this ensures the cookies bake more evenly. 4. Monitor the condition of the cookies throughout the baking process. They are generally done when the edges turn golden brown and a fragrant cookie aroma is released. Freshly baked cookies will be slightly soft due to the heat, but they will harden and become crisp shortly after cooling. If they remain soft after cooling, it indicates insufficient baking time; you can continue baking them in the oven for another 2-3 minutes until they become crisp. 5. The final step is the finishing touch and can be omitted. Coating chocolate cannot withstand high temperatures, so it cannot be heated directly. The correct method is to add water to a small pot and bring it to a boil. Once boiling, turn off the heat. Place a mixing bowl containing the chocolate over the pot and, with the heat off, stir the chocolate with a rubber spatula until smooth. If water accidentally gets into the chocolate during the process, the chocolate will be unusable.