Orange souffle cookies
By VicentaLakin
A very fresh little cookie, a light-coloured, low-temperature baker, and an orange-skin stubble, is very nice。
Recipe Recommendations
- butter 80 grams
- egg yolk of 3
- milk powder 15 grams
- powdered sugar 70 grams
- low powder 190 grams
- candied orange peel 80 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Orange souffle cookies
1
The butter room softened。2
One-time pouring of sugar powder and milk powder。3
Plugged with an egg beater to butter white。4
Add yolk in two to three sessions (pre-dispersion)。5
Each time, it is fully balanced and then added to the next one, hitting the plume。6
Down with low powder and orange piping。7
Slipped in groups (available hands and groups)。8
(C) TO ENROLL A LASAGNA MAT IN THE U-SHAPED COOKIE MODEL, TO PRESS THE NOODLES TO GROW STRIPS INTO THE MODEL, TO LEVEL THEM AND TO FREEZE THE REFRIGERATOR FOR THREE HOURS OR MORE。9
it removes the frozen biscuit strips, rips out the muscular membranes, turns them upside down, and slashes about 0.7 cm thick on the side side of the cookie。10
Biscuit chips are evenly placed into the cuisine gold plate, leaving some room between each。11
Put it in a pre-heated tortoise oven of 130 degrees and bake it for about 30 minutes。12
The bake ends, the cookies are light gold, very attractive。Orange souffle cookies Make Tips
I baked with cold heat, so it took a little longer, so you could adjust to the temperature and time of your ordinary baked cookies。