Old cookies
By VicentaLakin
I've been studying this original cookie for a long time and I've decided to do it. It's been three months since I've seen food and food, and I've been looking at the food of the groceries, and they're so good, so simple, that they can make something so delicious. But sometimes I look at them and say, I find that everyone is not born to make good food and suffer from failure! I look at it every day, but I'm afraid to comment, and I'm afraid I'll be considered redundant. But slowly, someone wants to add my best friend to my comment. I'm really happy! I'm gonna have the courage to make this original cookie, but I failed, but I'm not gonna give up! Come on
Recipe Recommendations
- butter 130g
- wheat flour
- white granulated sugar 60g
- evaporated milk 100ml
- milk 100ml
- milk fragrance
- roast
- half an hour
- simple
Steps for Old cookies
1
The first step, with light milk and sugar, was difficult to soften butter because of the weather, so I burned the hot water and melted it, and many of the beads were stuck on it. And then it just started to mix it up
2
it took me a long time because of some water in it, and then it started sifting into flour, and when i went to buy the powder, i said, "little powder," but the lady who sold the powder asked me if it was this? i don't know. i don't know what she called wheat powder. i bought a pound of it, and i was thinking about it. it was just 250 g. i can't feel it in the sun. i can't feel it. god, stop it. it's too much time to sift in
3
There's no way, just milk, but it feels like it's so strong that it doesn't look like a malt sugar when you were little. Because I didn't do it, and I thought that was how it started, and I couldn't even get it out
4
At last, they've been squeezed out with great energy, and they've ruined several of my bouquets. The pasta that's more sticky than malt sugar can finally get into the grill! The temperature of the oven is out of control! I don't know what I'd do if I flew to 200, but it's still floury