Hong Kong cookies
By VicentaLakin
It's perfect to make a Hong Kong-style cookies today, without making a soufflé, with super cosmopolitan, cosmopolitan cookies, with a smooth, sweet egg cream, which smells so strong and delicious。
Recipe Recommendations
- unsalted butter 90 grams
- powdered sugar 40 grams
- whole egg liquid 12 grams
- milk 80 grams
- low-gluten flour 110 grams
- corn starch 60 grams
- eggs of 3
- white granulated sugar 60 grams
- qingshui 170 grams
- milk fragrance
- baking
- an hour
- senior
Steps for Hong Kong cookies
1
Room temperature softened 90 grams of salt-free butter, evenly distributed。
2
Sift in 40 grams of sugar powder, continue to eject to white colour and size。
3
Room temperature full egg fluids 12 g, in two equals。
4
8 grams of room-temperature milk added, evenly distributed。
5
Scan low-banded flour 110 grams and corn starch 60 grams。
6
Small particles with a low-speed effect。
7
Scratch it with a razor and rub it with your hands。
8
Put the noodles in strips and cover the film。
9
Frozen for 30 minutes。
10
Three eggs, 60 grams white sugar, 80 grams milk, evenly mixed。
11
Add clean water 170 grams, evenly mixed。
12
Sifting through the egg fluid, the finished product will be more elaborate。
13
Frozen noodles are removed, evenly divided into 6-8 copies。
14
It can be divided by the size of the mold。
15
Scroll them together, and then press them in the mould with a flat hand, just a little higher。
16
Put it in a frozen egg fluid and then into the oven。
17
The oven is 230°C preheated in advance and baked for about 15-20 minutes。
18
You'll cool it out and then you'll get rid of it。
19
COOKIE EGGS, FINISH O
20
Cookie's skin with egg sluice. It's perfect。
21
The butter tastes so strong, the egg sluice so soft, so delicious。Hong Kong cookies Make Tips
It's a little soft, it's a little broken, it's a little hard when he cools, it's easier to get off. 2. The egg ooze must be sifted, preferably more than a few times, before the finished product is smooth and tender。