Another food with milk powder added. Speaking of which, the taste is really different with milk powder added. It is so strong that it feels like you are eating it... Milk tablets O(④_④)O
I learned this little cookie from Jun Zhi, but I modified the recipe-the original recipe used a large amount of condensed milk. I saw that the finished product would definitely be first-class sweetness, so I made drastic changes to the recipe. The sweetness made with this recipe is OK, and it is very good with bitter coffee.
Milk powder cookie stick
Recipe Recommendations
- low powder 160g
- butter 80g
- milk powder 40g
- condensed milk 40g
- milk 30g
- milk fragrance
- baking
- ten minutes
- simple
Steps for Milk powder cookie stick
1
Mix softened butter and milk powder.
2
Stir well. I put on disposable gloves and stirred it by hand to avoid softening the butter at room temperature. Then pour in the condensed milk and milk and continue to stir until well mixed.
3
Sieve in low flour.
4
Cut and mix into balls. Note that just use pressing techniques to mix into dough, and do not rub the flour to avoid tendons.
5
Roll out the dough into evenly thick slices, about 0.3 cm thick.
6
Cut it into rectangles, with the length and width as you like. Cut into thin strips.
7
Place on a baking sheet and place in a preheated 160-degree oven for about 12 minutes. Stand next to the oven and observe for the last 2 minutes to avoid burning. After roasting, keep it warm before eating. When it is hot, it is easy to burn the small claws, and it is not strong enough and easy to break.Milk powder cookie stick Make Tips
1. Milk powder and condensed milk are sweet. Unless you particularly like sweet food, don't add sugar at will-you can use all condensed milk according to the original recipe (use 80g of condensed milk, no milk) and keep enough sweet! 2. If you replace part of the condensed milk with milk, don't convert it to the same amount. Milk is much thinner than condensed milk and its water content is naturally high. If you put too much dough, it will be too thin to form a ball. In addition, different flours have different personalities, and the water absorption cannot be generalized. It is recommended to reserve 10g of milk first and add it as appropriate according to the dryness and dryness of the dough.