Milky crackers
By VicentaLakin
There's plenty of time on the weekends to make the baby's cozy little cookie, a bite of slag, fragrance, nothing to add, and this formula is made three or five times apart, and it's easier to cook with cookies, and it's easier to share it with you, hoping that the baby can eat it。
Recipe Recommendations
- low-gluten flour 200 grams
- eggs one
- butter 110 grams
- white sugar 60 grams
- milk powder 20 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Milky crackers
1
The materials are called resupply, the butter room is unfrozen, and the powder is modulated with low-banded flour。
2
We're gonna mix sugar and butter。
3
The egg fluid is added in fractions, each with a little bit of it, and then evened and then poured into the next one, so repeated, until the egg fluid is all in。
4
Butter and egg fluids are made into feathers。
5
Sift the flour into the oil that's out。
6
Squeeze in the freezer for a while。
7
Take it out, cover it up, and put it in two centimetres thick。
8
Remove the film, and crush the shape with a cookie mold。
9
The oven is preheated for five minutes, and the cookies are put in, replaced by a 150-degree roast for 10 minutes, and the oven is cold。
10
When you're cold, look at the slag。
11
Seal it and it's easy to eat。Milky crackers Make Tips
The baked cookies are soft when they come out of the oven, and if it's a little cold, it's a little bumpy。