Net red, three-coloured cookies

1

Get the food, milk, and heat

2

Milk powder, corn starch, low-banded flour and high-banded flour sifting

3

Salt, sugar powder and softened butter in the basin

4

To turn white pine into warm milk

5

I'm gonna beat the milk to full integration

6

Then step two will be sifted to the basin

7

Scattered with a razor and split into three equals and two separate copies: tea powder and cocoa powder. even

8

First put the original paste in the bouquet, then put the tea and the cocoa paste, and then the bouquets are eight teeth

9

Squeeze into a dish with oil paper on it, with a preheat oven of 140 degrees

10

Sending to preheated mid-level oven: 140 degrees up, 130 degrees down

11

It's 20-30 minutes. I don't think the color is enough for a few more minutes

12

Take out the grill and put it on the grill

13

It's really nice

14

And beautiful

1. Butter needs to be softened, the heat is fine, the cold needs to be softened early and the temperature must be maintained, so the trick is to squeeze the cracks: two, the size of the flour: to determine the extension of the face, the more scalding the face, the easier it expands and expands when it's baked, and the less scalding the face, the easier it is to keep its shape while it is baked; the higher the amount of the flour, the worse the extension of the face. As a result, cookies made out of high-weather flour are easier to keep the finer3 and corn starch free of proteins. They are added to reduce the condensity of the macaroni at the same time, with a higher taste of Gabonese pine, softer 4 when they are baked, and the higher the temperature of the baker, the worse the perusal, so that the general cookies are baked with high temperature and warmer; however, they are made with a lower-temperature and lower-temperature cooking。