Light cream cookies
By VicentaLakin
Cream cookies are one of my favorite cookies, the fragrance of milk, the fragrances, and they can't stop for the best. The recipe uses low-weasel flour, 100 per cent imports of wheat, fine grinding, fine powdering, preservation of raw aroma and nutrients of wheat embryos as far as possible, baked cookies that are very cozy, bright in colour, and flavoured in wheat。
Recipe Recommendations
- Arowana low-gluten flour 220 grams
- light cream 100 grams
- butter 120 grams
- powdered sugar 50 grams
- salt
- sweetening
- roast
- half an hour
- simple
Steps for Light cream cookies
1
Prepare the food you need。
2
The dragonfish is low-stamped flour。
3
Butter-cut room temperature softened, and the finger pressed gently。
4
Add salt and use an electric omelet to even the butter in a softer state。
5
The sugar powder is sifted and added to the butter three times, and is evenly mixed each time added。
6
The cream is warmed to 50 degrees, cooled to about 30 degrees, and is added to the distributed butter in three stages。
7
The next amount is evenly added to each bump, and the uncut butter can be scraped to the middle with a razor。
8
Add sifted low-banded flour。
9
Scratched evenly with razors to the point where dry powder is not visible。
10
Put the mixed pasta in the bag。
11
Squeeze in turn into the oven, in the same size, with space in the middle。
12
In a preheated oven, the fire is about 18-20 minutes up and down at 180 degrees。
13
The finished chart。
14
The finished chart。Light cream cookies Make Tips
ONE, THE SN7092 DICTUM. 2. PLEASE ADJUST THE TEMPERATURE AND TIMING OF THE BAKING TO THE INDIVIDUAL OVENS. IN WINTER, LIGHT CREAM IS HEATED TO 60-70 DEGREES AND COOLED TO ABOUT 50 DEGREES INTO BUTTER。