Original cream cookies
By VicentaLakin
The result of the study is that the main reason for the disappearance of the cookies is that the pasta is too long, and it disappears. Our main aim is to reduce the pasta. High-banded flour spreads low, but I feel less fragrance, and the face can't get too wet, and the baking temperature is at 190-200 degrees, not too low. It would be better to use sugar powder, because the thicker the sugar, the more the pasta spreads. I failed on the sugar powder because there was no sugar powder in the house, so I made it myself. So it wasn't so fine that it didn't work out twice. So for the third time, I replaced all the sugar in the formula with my own sugar powder, and I finally made the cookies that never disappeared。
Recipe Recommendations
- butter 130 grams
- low-gluten flour 200 grams
- powdered sugar 90 grams
- whole egg liquid 45 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Original cream cookies
1
Soft butter and sugar powder are smoother and larger。
2
The whole egg fluid was added on several occasions, each with an eggbeater to fully integrate the eggs with butter and the next one。
3
Battered and finished butter, white and loose。
4
Scan low-banded flour。
5
Scratch the butter and flour evenly and all the flour wet。
6
Put the pasta in the bouquet, squeeze the pattern you like on the baker with the oil sheet, and put it in the preheated oven of 200 degrees for about 15 minutes。