Old cookies

1

I've got it together. I've got it together. I've got it together

2

1g salt mixed evenly into the milk

3

Soften the butter

4

Softened with sugar powder and milk powder and salted milk

5

Smuggle evenly

6

Send to Colour White

7

High-banded flour, low-banded flour and corn starch sifted to butter paste

8

The rubber razor stirs up to a mixture evenly without seeing dry powder

9

The silica mouth in the silica bag

10

Put the cookie paste in the bouquet, with a preheat oven, 100 degrees up and down

11

First, the flower at the bottom of the base vertically, then three laps of small movement around the Internet, squeeze the whole cookies, and bake it in the oven for about 40 minutes. It's perfect

One, butter needs to be softened, and I usually heat up in water, and when it melts, I mix it with a hand-to-hand egg-to-eater evenly, the soft and hardness of which is right two, and the condensity of flour: it determines the extension of the noodle, the longer it expands, the easier it expands and expands when it is baked, the easier it is to retain its shape when it is baked; the higher iteration, the worse it expands. 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. The temperature of home ovens is not normally the same, and the best effect is for people to adjust to the temper of their ovens, which is to bake cookies, but the edges don't increase