Wheat cookies
By VicentaLakin
It's better to be a hungry cookie, with cereals and whole milk powder, high heat, high protein, a good choice for tea。
Recipe Recommendations
- low-gluten flour 140 grams
- unsalted butter 120 grams
- whole milk powder 70 grams
- powdered sugar 30 grams
- Egg Night a
- salt 1/8 spoon
- Instant cereal 60 grams
- sweetening
- baking
- an hour
- simple
Steps for Wheat cookies
1
The material, as always, saves effort by filling it with a one-time cup, i.e. a package of 30 grams of solute。
2
Butter softened, sugar powdered, salted, and friends who don't know about an eight-square spoon can see it
3
Add egg fluid, blend. It's a lot easier to start using hand-to-man egg-to-eaters, not strong, to use motors decisively。
4
Smuggle to even, as shown
5
Add sifted low-strength powder, then add soluble cereal and whole milk powder, and mix it with your hands
6
As shown
7
Put the oil paper on it, turn it into a circle, about 10 grams each
8
And then I put round things on it and I used my son's milk spoon
9
I cut the cross with a small knife and don't cut it to the bottom because my son likes to eat my cookies, but he's afraid he'll get too much fire to do so easily
10
The oven is preheated at 180 degrees, 20 minutes. It's a yellow turn. The temperature of each oven is the sameWheat cookies Make Tips
How to keep cookies crispy after baking. Every time I finish baking cookies, I use the residual heat from the oven to heat the cookie jar and two paper towels for 15 minutes. Then, I take them out to cool, place the paper towels at the bottom of the jar, and put the cooled cookies inside. This way, the paper towels can absorb moisture and keep the cookies crispy.