Cookie

1

The raw materials required for the scale, the high-weather flour, the low-weather flour and the corn starch, and the other raw materials, except for vanilla

2

Butter insulation and heating

3

Butter and other raw materials melted in an even proportion with a cane

4

Send to Colour White

5

add 2.5ml vanilla

6

Sifting powder

7

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

8

Pips in a silica bag, paste in a silica bag, with preheated ovens, 120 degrees up and down, if there's a hot oven, open the hot wind mode

9

Vertically squeezed out of the bottom flower, and then moved around a small range, folding up three laps, squeezing full cookies, and baked in the oven for about 40 minutes. It's perfect

1. When a mixed paste is loaded into a silica bag, the air must be removed with a rubber razor to prevent the flower from being squeezed, the paste must be split into a scavenger bag twice, the face must preferably be loaded into a scavenger bag in two, the face must be of high value when the amount of paste is moderate, and it is easy to maintain a flat-size uniform of 3 and the congeal of flour: it determines the extension of the face, the longer the face, the easier it is to expand and expand when it is baked, the easier it is to maintain its original shape when it is baked; the higher the face, the less the extension of the face. As a result, cookies made out of high-weather flour are easier to keep a fine lined 4 and corn starch free of proteins. They have been added to reduce the congested weight of the flour at the same time, with a higher taste of Gabonese pine, softer 5 and lower-weather, lower the temperature of the baker, and lower the duration of the baker, so they need to be baked with high temperatures; however, they are made with a different sense of taste, and therefore need to be handled with low-temperature and slow-to-calm. The temperature of home ovens is not normally cool, the best effect of which is to make cookies dry, but the edges don't get darker. The ovens that I've upgraded to control the temperature of the temperature are more accurate, the colours are even, and the taste is evener