Danish cookies
By VicentaLakin
The main difference between the cookies and the other formulations - the original Danish cookies are not eggless! Also, the original shape is sliced, random. The formula is very simple, namely, noodles, oil and sugar, which, with the exception of a small amount of sodium, are almost non-extension, and all they have is a soft taste through butter and sugar additions, and a few egg fluids are brushed and there are no eggs in the main material。
Recipe Recommendations
- low-gluten flour 130g
- unsalted butter 113g
- fine sugar 38g
- baking soda 1/4 teaspoon
- whole egg liquid appropriate amount
- coarse sugar appropriate amount
- sweetening
- roast
- ten minutes
- simple
Steps for Danish cookies
1
Accurate quantification of all materials
2
(b) The placement of butter in room temperature softening
3
Butter to the colour, white and loose, and an egg-beater with a plume mark (which can be electrically or by hand)
4
Add fine sugar
5
A few rounds, evenly mixed, without waiting for sugar to melt
6
(b) Combining flour and small sodas, sifting into butter paste
7
Squeeze on and off with a razor, cut evenly, without dry powder
8
(b) Pumping pasta in a fresh bag
9
a square of three or four millimeters thick, frozen to hard in the fridge, approximately 30 minutes to one hour, so that the freezer is sufficient
10
(b) Take out the noodles and brush the whole egg with a thin brush
11
And then evenly spread the coarse sugar, spread more, and the cookies are not sweet
12
Cut to the appropriate size
13
(b) Breads (tin or baked paper on board), with gaps in the middle, which swells when cookies are baked
14
The oven is preheated at 160 degrees, with cookies, 12 to 15 minutes to the surface。