Old cookies
By VicentaLakin
Cookie, with its special soufflés and aroma, it's not only a very different form, but also a lot of taste, coffee, chocolate, green tea... It is natural to be new to learn the simplest and most classic original cookies, and to learn the essentials and techniques of production before you can begin the colourful journeys. Actually, the simplest and most classic original butter cookies have always been my favorite。
Recipe Recommendations
- low-gluten flour 100 grams
- butter 65 grams
- egg liquid 25 grams
- fine sugar 18 grams
- powdered sugar 32 grams
- sweetening
- baking
- half an hour
- senior
Steps for Old cookies
1
Call it butter, room temperature softened。
2
Smash it with an egg-beater at a low speed. Three or five seconds
3
One-time addition of fine sugar and sugar powder。
4
The size of the butter goes up and the color is slightly lighter。
5
The egg fluid is added three times, each with a third, each with the egg fluid, and each with the egg fluid is mixed to the full integration of butter and egg fluid and the next egg fluid。
6
The distributed butter and eggs are fully integrated, there is no separation, and the state is loose and light。
7
Sifting low-banded flour into the butter paste。
8
It's a little bit smoother with a rubber razor. Don't overcut it
9
Put the bouquet in the bouquet, then put the bouquet in a deeper cup, and open the mouth of the bouquet, so that it will be easy to put the bouquet in, clean and not waste。
10
Squeezing its favorite cookie-sized embryos in a preheated oven, 200 degrees, mid-level, top-fired, 15 minutes or so, with a strange surface of gold。