Milk cookies
By VicentaLakin
Biscuit is easy to make, but to do well, some technology is needed. It's not all the same to make cookies, either with butter, which is salty and non-saline butter, which is also distributed with yeast butter and no fermented butter, or with fermented butter, because the fermented butter is better and taste better, and the sweet cookies must choose salt-free butter。
Recipe Recommendations
- butter 55 grams
- eggs
- low-gluten flour 100 grams
- salt 1 gram
- powdered sugar 50 grams
- sweet fragrance
- baking
- an hour
- simple
Steps for Milk cookies
1
We'll get the food we need first。
2
Butter-cut small room temperature softened, not melted, so softened to the point that a light hand pressure can easily cause pressure marks, sugar powder and salt to pass out with an egg-pumper, which needs to be sifted. With regard to the break, generally colder weather is better served with an electric egg-pumper, but only in summer, when the heat is warm, when the hand-pumper is used, when the butter is white, when it's loose, it doesn't take long。
3
The eggs entered the bowl and were evened, and 10 grams of egg fluid were called, and the egg fluid was added to the butter to continue to stir, until the egg fluid was fully absorbed。
4
Sift low-banded flour, then do not mix it, prevent the flour from getting hot, use a razor to tumble it evenly or put on one-time gloves, and use your hands to tumble it and rub it in the face。
5
take a bigger bag, put the noodles in a bag, put them in one of those. they're too thick to bake. they're too thick. they're too thick. they're too thin to bake. they're too thick。
6
The fine skin is frozen in the fridge for 15 minutes to make it hard, and if it's cold for about 8 minutes, it's easy to soften the hot butter in the summer, so it has to work faster, and then it's shaped with a cookie mold to press out its favorite cookie shape。
7
And with a scratchboard, one of them slowly moves into a non-gluceous dish, carefully moving, and the cookie is easily deformed and leaves room for each cookie to prevent it from swelling and glued together during the roast。
8
The oven is preheated, burning up and down, mid-level, 190 degrees for about 15 minutes, and the cookie is just soft, so it's only so cold on the grill that it's all dry, and it's sealed in a sealed box, so that the cookie is always soft and tastes the best。Milk cookies Make Tips
1. The butter cookie is made, which is not too big, which is too loose, which is too short, which is not working, and of course, if it is not, the cookie will be hard, not soft. Sugar flour and flour are screened so that they are fine and even. 3. The situation of the oven varies from person to person, so the temperature and timing are adjusted to the condition of the oven。