Katie Cat's Milk Biscuit
By VicentaLakin
CLASSIC BUTTER COOKIES WITH A LITTLE MAKE-UP ARE BECOMING CUTE. KITTY SISTERS AND GRANDMOTHERS, THE WHOLE FAMILY WILL BE TOGETHER。
Recipe Recommendations
- butter 100 grams
- powdered sugar 40 grams
- salt 1 gram
- whole egg liquid 30 grams
- low-gluten flour 200 grams
- sweet fragrance
- roast
- an hour
- simple
Steps for Katie Cat's Milk Biscuit
1
Soft butter is added to sugar powder and salt and is pressed a few times with a razor to allow the butter to absorb sugar powder so that it does not splatter when it hits. Butter softens to the point where it can easily be scratched with a razor, not oversoftened, and now room temperature (23 degrees) is almost half an hour softened。
2
A low-speed electric egg beater sends butter to a float, a small number of times with egg fluid, while the effect is to spread to the butter and absorb the egg fluid before the next addition。
3
Pass the smooth butter。
4
Low-banded flour has been sifted and slashed to butter to fully absorb flour。
5
Noodles are taken out of the eggbasket, crushed and placed in a conservatory bag, and the freezer pines for 30 minutes。
6
refrigerated and smoothed noodles are removed from the fridge and opened with a stubble stick, about 6 mm。
7
THE SHAPE OF THE KT-CRACKER IS TAKEN OUT, ALL OF WHICH IS THEN PUT INTO THE OVEN, AND THE REST OF THE FACE CAN CONTINUE TO BE RUBBED AND SPUN OPEN AND PRESSURIZED。
8
Crushed cookies are frozen in the refrigerator for 10 minutes to remove the pressure stripes。
9
Crushed cookies are sent to the middle of the pre-heated oven, with a 150-degree roast for 40 minutes. Watch the top colour, which is satisfactory for tin paper. Five minutes after the fire was shut down。
10
The baked cookies are warm, packed in bags and can be placed for about a week。