Xinjiang sugar cookies
By VicentaLakin
Today a sugar cookie is made using the old method of Xinjiang. The Xinjiang method uses tail oil, which I make without tail oil, and the finished product is sweet, with a unique aroma。
Recipe Recommendations
- eggs of 2
- white granulated sugar 60 grams
- unsalted butter 60 grams
- baking powder 3 grams
- ordinary flour 200 grams
- fine sugar appropriate amount
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Xinjiang sugar cookies
1
Eggs two, white sugar 60 grams, mixed and even。
2
Melted salt-free butter, 60 grams, evenly mixed。
3
Three grams of powdered powder, 200 grams of ordinary flour。
4
Scratching with razors is easy enough to form a group, without having to stir。
5
Some flour was spilled on the board, some flour was poured over it, and some flour was spilled over the surface。
6
Crush the noodles from the outside, so that they come together gently, without too much lashing。
7
it's made of 0.5 cm-1 cm thick。
8
Cut out the shape with the mold. Note: If there's no mold, just cut it。
9
One side is covered in fine sugar。
10
Note: If the surface is too dry, a little water can help to bind the sugar。
11
The oven is preheated 180°C for about 15 minutes。
12
When the oven is completely cool, it's safe。
13
XINJIANG SUGAR BISCUIT, FINISH O
14
It has a unique aroma。
15
A sip of crackles, a fragrance。
16
It's so green, it's so sweet。Xinjiang sugar cookies Make Tips
1. The time and temperature of the roast, adjusted for the temperature of the oven. 2. Do not overstretch the face, prevent the emergence of the face and affect the taste of the cracker. 3. Flour intake varies from section to section and can increase or decrease by 10 grams, as the case may be。