Apricot Vienna cookies
By VicentaLakin
THE OVEN HAS BEEN WORKING FOR SO LONG, MAKING ALL KINDS OF COOKIES, BUT COOKIES ARE FOR THE FIRST TIME. WITH MASTER PH'S FORMULA, IT'S A LITTLE LIGHTENING THE WEIGHT OF BUTTER, AND THE COOKIES ARE SO FRAGRANCE
Recipe Recommendations
- butter 75g
- low-gluten flour 90g
- almond slices 5g
- white granulated sugar 40g
- egg white one
- salt 2g
- cocoa powder 10g
- sweetening
- baking
- ten minutes
- simple
Steps for Apricot Vienna cookies
1
Call it butter, room temperature softening。
2
Put in salt and white sugar. (It's supposed to be sugar powder, it's more subtle, and it's so crowded when you squeeze cookies. But I didn't. I replaced it with white sugar
3
Smash it to smooth。
4
Put it in the egg clear and keep it even。
5
Scan low powder。
6
Sift cocoa powder。
7
If you don't have any dry powder, don't overwrite it to avoid the cramps。
8
Put it in the bouquet and choose your favorite bouquet。
9
The base shape on the grill。
10
Spill almond chips。
11
Preheat oven, up and down, about 175 degrees and 15 minutes。
12
When it's done, it's totally cool。
13
The totally cool cookies are so soft。
14
With a little jam, it's a cracker。
15
O-HA-HAApricot Vienna cookies Make Tips
The oven is set for reference purposes only。