Cream cream cookies
By VicentaLakin
A small partner who enters the baking pit must be familiar with cookies, because they are much simpler than bread, and because they are cute in shape, eat sweet and slagy, they are always favoured by newcomers, and they try soon to enter the pit, which is characterized by special foods, a feeling of improvisation, shorter times of production, but it is not completely unmanageable, and if it is not well managed, there is also a situation where the cracker strips collapse, the colour of which is not pretty or the middle. The light cream cookies I'm sharing today are made with light cream on the basis of butter cookies, so they taste so good that the smell of light is fascinated, and the smell of milk is thicker, and that's why the babies love the cookie。
Recipe Recommendations
- light cream 90 grams
- low-gluten flour 200g
- fine sugar 45G
- butter 110g
- salt 1.8g
Steps for Cream cream cookies
1
In preparation, sugar and salt are mixed into the same bowl, with low-stamp flour and light cream, which soften the room in advance from the freezer。
2
The light cream is poured into a small fire in the milk pan and leaves the fire on the edge, with thermometers to measure temperatures up to 50-60 degrees。
3
Softened room butter is placed in the basin with an electric egg-pumper that is elongated to a fluffy white。
4
The mixture of sugar and salt is added three times, with each passing evenly and then the next。
5
At this point, the light cream is also dryed to the temperature, with a small number of additions to the butter, each of which must be fully balanced and then added for the next time。
6
Eventually, it turned out to be loose and smooth。
7
Sifting low-banded flour across the basin。
8
Scratches are used to mix it evenly, with dry powder and no particles。
9
The best option is to put six teeth in the bag and to squeeze cookies with as little as possible, medium, large, or easily squeeze the “explosive bag”。
10
Toaster-painted paper, squeezes a bit of paste vertically, then crushes it back down, a cookie comes out of shape, squeezes the flowers as fast as possible, squeezes too long because of the temperature of the hand, and melts the butter in the sack, causing the flower to collapse and become unstructured。
11
PE5400 OVEN PRE-HEAT, MID-LEVEL BAKE。
12
Up and down, 170 degrees, baking for about 15 minutes, slightly coloured on the surface, fine smell, bake time associated with the size of cookies, bigger cookies need to be properly baked, cracked for cookies, and if there are wet paste in the middle, they need to be baked again。
13
A baked cookie can get out of the dry, while it's good to eat while it's hot。
14
Flower stripes, unfailing, cute little。