Ice cream cookies

It's hot without ice cream. The white fog from the fridge, the coldness of the cold to the fingerbone and the sweetness of the silk that comforts the soul is the real summer cooler. It's a shame to know that ice cream eats too much intestine, but it still doesn't get rid of ice cream. You can't always enjoy the cold in your taste, you can go to your eyes and enjoy it

Recipe Recommendations

low-gluten flour 300 grams
egg liquid 40 grams
butter 140 grams
almond powder 30 grams
powdered sugar 100 grams
salt 1 gram
red rice flour 1 gram
purple sweet potato powder 2 grams
pumpkin powder 2 grams
matcha powder 2 grams

sweetening
roast
three-quarters of an hour
ordinary

Steps for Ice cream cookies

The butter is softened in the room, and the butter is dispersed with an egg-cutting device at a low rate without having to be distributed。

Add sugar powder and salt and continue to mix evenly。

The egg fluid is added three times, each time the last balconium is added to the next egg fluid。

Beat the butter up to the hairy puffs。

Split butter paste into 4 equals。

Pumpkin powder, tea powder, red chorus powder and potato powder were added to the four bits of butter。

The powder is divided into four equal copies and added to four separate butter paste。

Four disposable gloves were prepared, which were quickly mixed with pasta。

The four pieces are divided into two small pieces, with colour spacing in circles and slightly flattening。

Dig it out with an ice cream spoon。

Press the ice cream spoon button so that the noodles can be removed and arranged on the grill。

Put the cookies in the lower part of the preheated steam oven。

Select the hot wind function and set it at 150°C for 30 minutes。

After the baking is done, take out the dryer。