♪ On the net ♪
By VicentaLakin
It's a particularly hot iron jar for a lot of people. A large amount of butter is essential as an impromptu cookie. You're thinking too much if you want cookies and oil。
Recipe Recommendations
- low-gluten flour 60 grams
- high-gluten flour 65 grams
- corn starch 25 grams
- milk powder 15 grams
- powdered sugar 35 grams
- butter 125 grams
- warm water 10 grams
- salt 1 gram
Steps for ♪ On the net ♪
1
First, it softens the butter, takes it out of the fridge one hour in advance, softens it to the point where the form is complete but without resistance, and stabs it easily with an eggbeater. If it becomes semi-liquid, it collapses when baked. Butter with sugar powder mixed at a low speed, may begin to form a small group, which is normal, and is smoother when mixed. Turn the speed into white2
Salt melts in warm water, and in butter it is fully integrated with an eggbeater. Don't be too aggressive。3
That's how it works。4
High-banded flour, low-banded flour, corn starch and powdered milk are evenly mixed and sifted into well-released butter。5
Scratch scrambling with a convulsive hand while spinning the egg basin. Smuggle even to dry powder。6
Get your mouths ready and your bags. They're better with cloth or silicone. I'll use my mouth with my teeth, as I see it7
Put the noodles in the bag. Two laps in the direction of the bag. And then the paste down to the flower mouth. Get ready for the grill. I'll use the non-glaze. If you're a regular grill, put on paper or tarp。8
Squeeze the flowers vertically, and pull them up, and see the overlaps and then push them down, and then push them up, and then pull them down, and then pull them down a little bit, and then they'll be on three or four floors, and each one of them will have to be choreographed, and if you stop in the middle, it'll affect the beauty9
Squeeze behind them and stick it to the sack, scrape it forward with a razor, gather it to the front of the mouth of the flower and cut it down from time to time to the air in the bag. Squeeze the surface of the cookies with your thumb and flatten the angles that come when you break。10
The oven preheats 120°C, 45 minutes in the middle. Then turn 180°C and bake for 8-10 minutes until the surface is yellow. Take it out cool. It's sealed and kept for up to 15 days at room temperature。