Vanilla cookies

1

After softening the butter room, sugar powder and fine sugar were poured and evenly mixed。

2

The combination of butter and sugar powder is constantly mixed with an egg-beater and the butter is distributed。

3

Butter gets bigger and lighter。

4

The egg fluids were added in two or three parts and were evenly mixed with an egg-beater. Each time, it waits for butter and eggs to be fully integrated and the next time。

5

Butter must be fully mixed with eggs and there should be no separation. The well-breeded butter is light and loose。

6

Put vanilla in the butter paste and mix it evenly。

7

Low-banded flour sifted into butter paste. (Make chocolate cookies, mix cocoa flour with low-weather flour, and, in the case of tea cookies, sift tea flour with low-weave flour) and mix flour and butter with rubber razors into even-balanced cookies。

8

When the cookie paste is ready, you can squeeze it on the grill with a bag of flowers. This time, it was called the mid-middle chrysanthemum。

9

Because many of our newest friends are not familiar with the flowering process, here's a special note: cut a mouth with scissors at the end of the bag。

10

Put the flower mouth inside the bag。

11

Then you can stretch your mouth out of the tip。

12

A cookie paste is filled in a bouquet, with tin or oil paper on the grill, and a cookie paste is squeezed out on the grill。

13

Squeeze round or strip cookies. Put the squeezed cookies in a pre-heated oven, 190 degrees for about 10 minutes, and the surface is golden. Seal it after cooling。

If you want to have a better understanding of how cookies are made and how the ingredients work, you can see my previous article, the secret to keeping cookies from disappearing. 2 The cookies are made for short, easy to bake, and in the last few minutes they must be watched, and they can be taken out as soon as they have the colour they like. If chocolate cookies are produced, the colour changes during the roasting process are not significant and need to be careful not to overdo it. 3. When making chocolate and tea-flavouring cookies, the proportion of cocoa or tea powder may be adjusted according to their preferences, but not overloaded. For example, cocoa powder uses more than 30 grams, which makes cookies bitter. 4. If room temperature is low, butter is likely to dry up the paste and make it difficult to squeeze out of herb bags because of low temperature condensation. In this case, additional egg fluids can be added to make the paste easier to extract. However, it was suggested that production should take place at a slightly higher room temperature and with full softening of butter。