Red sugar souffle cookies
By VicentaLakin
Make a few cookies, make them early, eat them at work, and refuel them in time. The change of traditional sugar sugar to red sugar is not only unique, but can also fill the aerobic blood. Add a little almond powder to add to the scent, but also more nutrients. It's okay not to squeeze flowers, to find a big, toothy mouth, to pull a button, to push out cookies。
Recipe Recommendations
- unsalted butter 80 grams
- Sift brown sugar 50 grams
- whole egg liquid 35 grams
- low-gluten flour 100 grams
- almond powder 25 grams
- salt 1 gram
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Red sugar souffle cookies
1
All materials ready; butter room temperature softened, one pit pressed; red sugar sifted early
2
Butter with red sugar and salt
3
We'll mix it together, then we'll use the electric omelet to even out; the whole egg fluid will be added to the butter paste three times, each time it's even, and then we'll add the next egg. Liquid
4
Quickly smudged into even butter paste, no need to pass
5
Sift in low-banded flour and pour in almond flour
6
Scratch it in an irregular direction. Don't overwrite it
7
Big cookies mouth in the bag, paste in the bag; then the oven starts to preheat 170 degrees, fire up and down
8
the bouquet is 0.5 cm away from the grill
9
Put the cookies in the middle of the preheated oven, 170 degrees, up and down, about 20 minutes, and the leftovers will be out in five minutes. The stove
10
Looks beautiful, light brown. It tastes like red sugarRed sugar souffle cookies Make Tips
Butter does not have to be hairy or smooth; flour does not mix too much without dry powder; and the more teeth the larvae, the more the finished product is made, the more chocolate drops or baked chocolates can be decorated at the core。