America Olio's Twinkies
By VicentaLakin
Olio is a cookie that I usually love, and I don't like the hearts, but I eat with two black cookies and I can't help but think of a big bag. The Olio cookies are not simply foreclosed, because of their aroma and unique black, and are often used for dessert. For example, the addition of olio shredded in the freckled cream, which is not only of a strong stereoty but also of some mysterious “gas” or of olio freckled cream on the drink, also increases taste and shame. I've been particularly fond of cookies, especially American ones, and they're big and smelly. They're sweet, but they're too good. Eat one in the morning, meet all day; eat one in the afternoon, meet the night。
Recipe Recommendations
- unsalted butter 112 grams
- eggs one
- low-gluten flour 150 grams
- Oreo cookies 14 tablets
- baking soda 2 grams
- brown sugar 50 grams
- fine sugar 75 grams
- salt 1 gram
- sweetening
- baking
- an hour
- ordinary
Steps for America Olio's Twinkies
1
Material ready: barbed-drained or low-drained flour, red sugar crumbs, after screening; salt-free butter slice room softened, eggs with shells weighing about 60 grams, Olio cookies removed the clamps, 14 separate biscuits。
2
The flour is sifted, then the soda and salt are poured into the flour and mixed with a spoon。
3
Five pieces of Olio are all for decoration, and the rest is cut into a fraction of a centimeter。
4
Softened butter is used to push a small pit into an egg bowl, which is smoothed with an electric omelet, red sugar and fine sugar; and two minutes of medium-speed。
5
The eggs were thrown into the butter paste with a two-minute medium-speed disturbance。
6
The tattered butter and egg paste is in a thick and delicate ointment。
7
Powdering the powder into the butter egg paste, evening it with a razor, and not excessive mixing, is enough for dry powder。
8
Scrambling Olio into the paste, evening it with a razor, which is for cookies。
9
Put the Olio cookies in a conservatory bag and freeze them in the fridge for 30 minutes; it's frozen, not frozen; it's made of pasta。
10
Put on one-time gloves, frozen pasta gets hard, take a piece of pasta, weighs about 50 grams, first ball, then flatten, not too thin, because it gets thin when it gets hot。
11
The pre-painted tarpaulin, the flat-touched cookies were placed on the grill, with an appropriate distance of 5 centimetres, leaving room for expansion, and the mid-painted cookie was not well; the oven began to heat 180 degrees when the noodles were removed from the fridge。
12
Crackers are delivered into preheated ovens, 180 degrees, 12 minutes。
13
The baked cookies have changed a lot, become thinner, squeezed together, cut the pre-cooked Olio cookies into the cookies, then sliced the sticky parts with a spoon; dragged them together with the oil paper onto the hanger, and then the chilled cookies became hard. The rest of the group is swung and flatted into the oven。
14
U.S.-Olio-crackers, soft skin, soft insideAmerica Olio's Twinkies Make Tips
1. The Olio cookies are made of only black biscuits, without a middle of the heart; they are made of ordinary Olio cookies, not super thin or fascinated; 2. Biscuits are not overstretched, and if there is too much debris, the colour of the biscuit paste becomes darker because of the slag, and there are some pieces of debris, which allow them to taste; 3. The taste of the cookie is complex, and its external and surfaces are cosmopolitan, but its heart is soft and wet; because the butter is so heavy, the heat-fed band becomes thin, so it is necessary to leave room for expansion in order to limit the appearance of the biscuits; 4. Biscuits can enter a preservation box and be sealed; 5. The temperature and time of the baking is adjusted by the weight of the biscuits and the circumstances of the oven。