Cookie
By VicentaLakin
remember when you first made cookies, you failed, you lost the bouquets, you didn't make them so thin, you really gave me a headache, and you finally found a souffle with pure yolk. some of them, which are pure and pure, are much simpler than the yolk ones, and the whole of the egg just folds into the first two tastes, and they're soaky, they start to use the whole egg, and recently they get to a new skill, and they don't have eggs or sugar powder, and the tattoos don't disappear。
Recipe Recommendations
- butter 160 grams
- fine sugar 40 grams
- milk 43 grams
- low-gluten flour 190 grams
- almond powder 30 grams
- vanilla extract appropriate amount
- red velvet solution 1 drop
- coffee paste 4 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cookie
1
Milk and sugar are added to the milk pan。
2
The gas boils down to the fine sugar melt, and bubbles on the edge turn off the fire。
3
The butter room softened to the point where it could easily press the next pit。4
Add vanilla。
5
Putting butter on an egg-beater until it's fine and smooth。
6
The milk sugar blend was added three times, each time evenly and then next time。
7
That's totally good。
8
Add sifted powder and almond powder。
9
It's a three-faced piece。
10
Take one of them and add red velvet solution。
11
Take another coffee sauce。
12
Smash the flat red velvet paste。
13
Smash the flat coffee paste。
14
Three pieces of pasta, each of which is loaded into a bouquet。
15
Squeeze the flower with a bouquet and burn it at 170 degrees for 25 to 30 minutes。
16
It's what kids like to eat and make more from the stove, and the recipe is the same amount as the stove's four plates. You don't want to do so much less。
17
It's nice to bake four dishes together。
18
Out of the stove and cool。
19
Seal safe。Cookie Make Tips
Caution: a full-blown state, milk sugar mixed liquids are to be added in fractions, not all of them are to be poured in once, and oil is torn apart。