Potato cookies

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POTATO MASHED 80 GRAMS OF LOW-BANDED FLOUR, 100 GRAMS OF BUTTER, 35 GRAMS OF SUGAR, 20 GRAMS OF YOLK COOKING: BAKERY REFERENCE MONTH: 12M+ OPERATING TIME: 20 MINUTES。

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potato evaporates for 15 minutes, softens butter, and sets two rounds of egg-cutting. tips: softening is hand-stamping, butter can pierce, but not into water. in summer, the butter room softens for just one hour, and in winter, the microwave can sting for 10 seconds and 10 seconds。

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a sugar-pumping egg to melt. tips: sugar powder is better for cookies, not with normal sugar。

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The yolk joins, and the eggbeater hits the yolk and butter。

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potato is added to the mix of potatoes and butter. low-banded flour pasting, mixing. it's not a good time for the noodles to be formed, and after half an hour of cold storage, it's perfect, and it's made of 3 mm. tips: when the potato is added, it is not crushed into mud earlier, a fertilized piece is thrown straight in and the egg-beater can open。

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The oven preheats 170 degrees and cuts into small blocks. You can make whatever shape you like。

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Put some holes in the grill. In the middle of the oven, 170 degrees for 15 minutes, a little color can be seen。

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It's cooling out, it's fracking. Parents take care of it。

She said, "The cookies are a little hot, each time they are less hot, and they are full of stomach, and they are not hungry until the next meal." To tell you the truth, cookies have nothing to eat in normal life, because they are not nutritionally dense enough to fill their stomachs and contribute some carbohydrates and fat compared to other highly nutritious and balanced vegetables, egg milk and fruit. But it can do a great deal if he goes out hungry and can't eat his staple food. No useless food, see how you eat it. The longer the egg-beater takes, the more loose the cookies, the less flat the finished product. The white sugar must be longer than the sugar powder, and the cookies from the sugar powder will be much more flat。