Handmade ash cookies

1

Raw materials。

2

The butter room is softened with sugar powder and salt。

3

Hit it with an egg-beater at a low speed until it's white with butter and fully integrated with sugar。

4

Add half of the egg fluid, mix it to the full integration of egg fluid and butter, and then add the other half of the egg fluid to the full integration, with light and loose butter。

5

Hit the butter omelet。

6

Sifting in low powder, which has already been sifted once。

7

A rubber razor is rolled into dry powder。

8

Then we'll use our hands to make noodles, and we'll put the film in the fridge for a little while. Because it's wet and not very operational. When you're in the band, just get up, don't rub it, or the dough will stretch out, and the cookies won't be so loose

9

The frozen pasta is taken out, a piece of paper is taken, half of it is placed on the tarpaulin, the other half of it is covered, and the scepter is put on the tarpaulin to make some 0.2 to 0.3 centimetres of face. It's not sticky, and it's easy to pick it up

10

When this is done, the oil paper on it is lifted, a little dry powder is spread over the face, and the knife is drawn into several pieces, four to five centimetres wide per treaty。

11

Take a piece of face, fold from the bottom to the top, cut out the comb on the side of the front of the side, not the interface. ♪ I'm full of knives, huh ♪

12

Start at any end, roll it up, rub it with egg fluid in the mouth, stick it in, and then put it in the oven, with a little bit of " petals" and a "chrysanthemum". Mine's not a sticky grill, and if it's sticky, make oilpaper

13

And then do the rest of the "chrysanthemum" cookies. I made two. Twelve

14

Scratch it with an egg fluid in the corner of the brush, brush it gently in the middle of the biscuit, then soak it and sugar bead it and make it a fragrance, and send it into a pre-heated oven, 180 degrees, fire up and down, mid-level, 12 minutes, or so long as it's on the surface of the biscuit。

Poetic Tips: 1: When making cookies, simply gathering the dough into a ball is sufficient. There is no need to knead it, and certainly do not treat it like making steamed buns by kneading until smooth. Doing so will develop gluten in the dough, and the resulting cookies will not be as crisp and crumbly. 2: When beating the butter, because the quantity is small, it is best to use an electric mixer on low speed; otherwise, the butter will splatter everywhere. 3: When adding the egg mixture, add it in batches. Stir until completely blended each time before adding the next batch. 4: The dough will be quite wet when first mixed. You can place it in the refrigerator to chill for a while, which makes it easier to handle. Even if using a mold, chilling it first makes the cuts smoother, and you won't have to worry about deforming the cookies when moving them to the baking sheet. 5: The specific baking time depends on your own oven. Cookies cook easily and burn easily, so it is best to keep an eye on them during the last few minutes to avoid accidental over-baking. 5: The milk crumble mentioned in the text is also very simple to make. You can make a batch and store it in the freezer for use whenever needed. The method is: (15g low-gluten flour, 15g powdered sugar, 2g milk powder, 20g butter. Mix all the powders evenly, then add the butter and rub it with your hands into small granules. The butter does not need to be softened).