Meenies

By VicentaLakin

Meenies
This weather is especially suitable for baking, a warm and a beautiful mood, and goodbye to the cold, because of the best cookies. Baking is like a magical kitchen that makes the imagination a reality, and it's gonna make you love it。

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Steps for Meenies

  • Make Meenies step 0
    1
    Preparation materials
  • Make Meenies step 1
    2
    Butter room softened and added sugar powder to lighten the color with an egg batterer
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    Joining the egg fluid several times continues to spread
  • Make Meenies step 3
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    It's lightening, a little swelling
  • Make Meenies step 4
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    Sift low-banded flour with a rubber razor
  • Make Meenies step 5
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    And finally it's a smooth face
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    We'll split the noodles into small, medium and large
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    The largest group joins with tea powder, medium group joins with cheese powder, small group joins with cocoa powder, so the three groups are softly squished
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    LET'S START WITH A CYLINDRICAL CYLINDRICAL WITH A CHEESE NOODLE ABOUT 2CM
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    AND THEN WE'LL MAKE A RECTANGULAR OF 25 CM*9 CM
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    Put the frozen cylinder on top
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    Pack it up evenly and freeze the fridge for five minutes
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    NOW, THE COCOA NOODLE IS A RECTANGLE OF 25 CM*15 CM
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    Pack the cylindricals that were prepared before they were frozen in the fridge for 10 minutes to hard
  • Make Meenies step 14
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    SLICED EVENLY WITH A KNIFE INTO THINS AROUND 0.5CM
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    A little egg fluid on the surface, a little black sesame decoration
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    It's into a baker with oil paper
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    It's about 20 minutes from the middle of a 170-degree preheat oven

    • Meenies Make Tips

    1. These cookies use the slice-and-bake method; the dough needs to be chilled or frozen in the refrigerator before slicing. 2. To achieve a crumbly texture, creaming the butter is very important. With the current weather, you can let it soften at room temperature first. When beating, place the bowl over a basin of warm water around 40°C; the temperature must not be too high, otherwise the butter will melt and cannot be creamed. 3. After adding the low-gluten flour to the butter, you need to fold gently and pinch lightly; otherwise, gluten will develop and affect the texture.

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