Royal cookies
By VicentaLakin
Lately, hot, cookies are a challenge, because the high temperatures make butter soft, so it's the third time that you find a sense that the amount of liquid will be reduced during the winter, or the raisins will disappear when you bake. It's a summer version of cookies, and it's the last warm hint of winter. This is a royal cookie that I like to eat with a little salt to add to the flavor, and it's not so bad, it's so loose, it tastes better than blue-caned cookies, and all my friends who eat it say it's great。
Recipe Recommendations
- low-gluten flour 115g
- butter 80g
- powdered sugar 48G
- milk powder 5g
- egg liquid 25g
- salt 1g
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Royal cookies
1
The butter softens and the salt is added。
2
Smash a few times with an electric omelet。
3
Add sugar powder, and electric egg beaters slow down and then evenly at intermediate speed。
4
Full integration of sugar powder and butter。
5
In two stages, the egg fluid is mixed, each at a medium speed, and the first is even, then the next dose is added。
6
Battered to double the volume of butter and light colour。
7
Scan low-banded flour and powdered milk。
8
Scratched to dry powder。
9
The bouquet shall be filled with bouquets and then with cookies。
10
The left hand holds the bouquet, the right hand squeezes, and round cookies are squeezed vertically and in the direction of the grill clockwise。
11
In a pre-heated tortoise oven, the fire will be 170 degrees and 18 minutes up and down, and the cookie will be coloured. People adjust their temperature and timing to their ovens。
12
Freshly baked cookies are soft, and they'll be soothing when they're completely cooled。
13
The finished chart。
14
The finished chart。Royal cookies Make Tips
In the summer, the temperature is high, butter is not oversoftened, fingers can be operated with some trace of butter pressure, and the production process should be quick, preferably in the air-conditioning room, and eggs are preferably frozen from the refrigerator. I've reduced the amount of liquid here, and if it's winter, the egg fluid can add up to 42 grams, the egg fluid can be replaced by light cream, and the egg or light cream can heat up to about 50 degrees, so that winter cookies can be crowded, otherwise they can be squeezed out. The roasted cookies will be on top of the oven in the next five minutes, so I'm going to watch them. Once it's colored, you have to take it out. Freshly baked cookies may not be at the centre of the place, but when they are cool, they will be. If it is still weak, this means that the time for roasting is not enough, it will have to be put back in the oven for 5-10 minutes at 150 degrees cold。