Butter cookies
By VicentaLakin
Cookie, a Hong Kong translation from English-language COOKIES, meant that the “small cake” was originally invented by Iran, and in the 1980s, cookies were introduced into China by Europe and the United States, with a boom in Hong Kong, Macao and Taiwan at the beginning of the twenty-first century, which continued to prevail. In Europe, at the festival, in order to show love and respect to the lovers and friends, girls go to the cookies workshop and, under the supervision of their mentors, bake them personally with a tasteful cookie. In China, however, the situation has changed and people have chosen to order cookies online, with fine packaging for the other half. Okfine, this is a tutorial for single dogs to be self-sufficient
Recipe Recommendations
- salty and sweet
- roast
- an hour
- ordinary
Steps for Butter cookies
1
take 120 g butter and soften it. note: soften to paste is sufficient, not overmelted to oil. it's gonna affect cookies, and it's got to do with the softness of the butter when we use the bouquet
2
the salt is added to the butter paste, with a little bit of an egg-beater, and a little bit of a light color is enough. white sugar is then added twice, evenly, and the egg-beater is given a minimum. then we add yolk and vanilla (two drops, ok), and we flatten it with an eggbeater. spread! then, the low-banded flour was poured in twice and the egg-cutting machine was used. remember, it won't take long. stop if you can't see the powder! it's gonna get cold. it's gonna affect cookies
3
Because I'm trying to make three flavors of cookies, I've divided the dough into three, one of them is original butter cookies, and the other two have been added tea powder and cocoa powder, remember, don't rub them like noodles, so it's easy to get cramped. You can try the way you press pressure
4
all right, that's the most important step. it's about the face of cookies. that's what you're saying. in fact, the normal process is to prepare a bouquet and then throw the bouquet in and cut a little mouth on the tip of the bouquet. it's perfect to throw the noodles in, squeeze them and form them. however, because my bouquets are too thin to be used directly, our bouquet tools are all that remains — the bouquets. promise me you'll buy a nice, thick bag! 'cause it's really hard to push the pressure with a twilight mouth. besides, it's ugly
5
The oven is 150 degrees preheated for about 10 minutes, and then the whole family is in the oven. I baked at 180 degrees for 25 minutes, and this one's still in the oven, and the temperature can be adjusted slightly. Cookies expand during the roasting process, it won't destroy the flower type. And then, then, the cookies come out, and it's soft and soft, so you can put it on for a while, and then it'll be sour. It's also interesting to see the swelling and fatting of cookies outside the oven