Original cookies
By VicentaLakin
Cookies have a very high success rate, especially for freshman baking。
Recipe Recommendations
- unsalted butter 130g
- powdered sugar 60g
- egg white 30g
- low-gluten flour 90g
- high-gluten flour 70g
- salt 1.5G
- almond powder 25g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Original cookies
1
Butter is cut in small blocks early in the room, softened to the point where hands can easily follow the small pit, and all ingredients are weighed back。2
Softened butter with an egg-beater is smooth and patient. Whether butter is softened is the key to success3
Add sugar powder (not like too sweet enough to reduce the amount of sugar powder) and mix it slowly, or fly anywhere. Sugar powder tastes better than sugar. Okay4
Keep mixing it up to butter color and get bigger5
This is the way it looks like butter6
You'll have to do it in three minutes. And why do you add omelet instead of whole egg fluid? Here's a note: Butterball Quill = Cracky Spectrum = Soothing Baby Jaha according to his personal preferences。7
This is the way you just fell into the egg fluid8
Sift in mixed high and low flour9
Smuggles slowly evenly without particles10
It's easier to flip a bouquet in a cup11
A one-time bag of flowers, and a squeeze of cookies is particularly easy to explode. I make cookies with these bouquets that wash and re-use them, mostly solid ha。12
You can do whatever you want, remember, there's a gap between cookies and cookies, because cookies get bigger while they're baked, and it's not good to stick together。13
The oven must be preheated about 15 minutes in advance, because cookies are better shaped with high temperatures. Fire 160, fire 150 mesh 20 minutes. It's decided by the fire in the oven at exactly the exact time。