To prepare butter cookies in the oven

Ingredients: 200 grams of low flour, 130 grams of butter, 35 grams of sugar, 65 grams of powdered sugar, 50 grams of egg mixture.

Bake: Oven medium, 190 degrees, about 10 minutes.

Method 3: soften, whisk the butter (a) add the egg mixture, mix in the flour (b) squeeze the flowers, and put it in the oven (c).

a. Soften and whip the butter

1. Cut the butter into small pieces and soften at room temperature;

2. Add caster sugar and powdered sugar;

3. Whisk with a whisk until the color is whitish, the volume is slightly expanded, and it is fluffy.

b. Add the egg mixture and mix in the flour.

4. Add the egg mixture in three times;

5. Whip each time until the egg liquid and butter are completely fused, and then add the next time;

7. Sift in low-gluten flour;

8. Use a spatula to cut and mix the flour and butter paste, the flour is all moist and there is no dry powder particles, do not turn in a circle or over-stir.

c. Extrusion and furnace.

9. Put the batter into a piping bag, and use a cookie spout at the top;

10. Squeeze out a hollow circle of consistent size on a baking sheet; Put in a preheated oven, medium layer, 190 degrees, 15-20 minutes or so.

Original cookies].

Ingredients: 100 grams of butter, 120 grams of low flour, 30 grams of powdered sugar, 1 small egg, 20 grams of milk powder.

Production method: 1. Prepare 100 grams of butter and soften it first; Soften until your fingers can easily press down;

2. Sift in 30 grams of powdered sugar, and beat it with an electric whisk until the color becomes lighter and the volume becomes larger;

3. Add the beaten butter to the egg mixture 3-4 times, and add the next one after each beating; until all of them are added;

4. Then sieve in low powder and milk powder;

5. Mix evenly with a spatula; Do not over-mix; Mix until there is no dry powder;

6. The piping bag is put into the piping nozzle in advance, and I use a 6-tooth piping nozzle; If it is a disposable piping bag, it is best to put 2 on it to prevent the bag from breaking;

7. Then squeeze evenly in a baking dish; The oven is preheated in advance; Bake on top and bottom heat at 180 degrees for 5 minutes, then turn to 170 degrees and bake for 15 minutes; The purpose of this is to set the shape at high temperature first, and then turn to a suitable temperature to bake;

8. It's good to have a super crispy original cookie, it's crispy and delicious to bite into, and it's much more delicious than buying.

1. Ingredients. 1. 120 grams of salted butter (I used Anjia's).

2. 40 grams of powdered sugar.

3. 30 grams of caster sugar.

4. 30 grams of eggs (about half).

5. 15ml milk

6. 1 gram of salt.

7. 160 grams of low-gluten flour (if you have milk powder at home, it is best to replace 15 grams of flour with the same amount of milk powder, which will increase the milk flavor, I did not add milk powder this time).

Note: The number of cookies that can be made with the above materials: about 24 30 pieces.

Second, the production process.

This time I was in a bit of a hurry and didn't shoot carefully :(

1. Take out the salted butter from the refrigerator, leave it at room temperature for 30 minutes, wait for the butter to soften and put it in a large bowl and beat it with an electric whisk. As shown in Fig

Then add caster sugar, powdered sugar, salt and other ingredients in batches, and continue to beat until the sugar is completely dissolved.

Powdered sugar is placed here to make the tissue delicate, and it is best not to replace it with caster sugar. However, it is not possible to use all powdered sugar, which is not easy to form.

2. In a butter bowl, add the egg mixture and milk in batches and stir well with a whisk. Each time, it must be completely fused before adding the egg wash and milk again.

3. After sifting the flour, add it to the butter custard and mix evenly with a rubber spatula from the bottom to the top to make the flour and butter custard completely blend together. After adding the flour, it is enough to mix gently, and excessive stirring will make the flour gluten and affect the taste. As shown in Fig

4. Spread a layer of oil paper on the baking sheet, put the large piping nozzle (the chrysanthemum nozzle commonly used to make cookies, I use the chrysanthemum nozzle) into the piping bag, and then put the batter into the piping bag, and squeeze the cookies directly on the oil paper. It is best to bake biscuits of different shapes separately, leaving a distance of 2cm between each biscuit, and the size and thickness of the same plate of biscuits should be about the same, otherwise it is difficult to control the heat and time of baking. As shown in Fig

Cookie squeezing can be selected according to personal preference, there is no specific one. This time, I made two shapes with a chrysanthemum mouth, one is to squeeze and make a circle, and there is just one cookie in a circle, as shown in the picture

To be honest, I like both patterns, hee-hee.

5. After squeezing the cookies, put the baking tray with the cookies in the refrigerator for 10 minutes before putting them in the oven. This step is important for the formation of cookies.

6. Preheat the oven to 180 degrees, put the baking tray in the middle of the oven and bake until the edges are colored, about 15 minutes.

Okay, the fragrant cookies are out

Place the cookies on a baking net and let them cool, then store them in a sealed bag or sealed lunch box, so that the cookies will not be crispy once they get wet.

Prepare the materials.

2.Butter at room temperature until softened and whisk until smooth.

3.Add caster sugar and powdered sugar and beat again until the butter becomes lighter in color, larger in volume, and forms a smooth texture.

4.Add the beaten egg mixture in three parts, each time until it is fused and then add the next egg mixture, at this time the butter volume is fluffy ,..

5.Sift in the cake flour and mix the flour and butter with a rubber spatula (from the bottom up).

This kind of biscuit feels very easy to make, similar to ordinary biscuits, but it doesn't take too long to bake it in the oven.

Kiki biscuits, I think this year only according to the biscuits normal words, this should be not released post should be able to use.

The recipe for butter-free cookies is simple, just bake it in the oven according to the steps.

In this regard, you can use the beaten egg wash to make it, relatively speaking, there is no problem, and the quality of the product is also very good.

Ingredients: 200 grams of cake flour, 130 grams of butter.

Excipients: 35 grams of caster sugar, 65 grams of powdered sugar, 50 grams of egg liquid.

Steps: 1. Cut the butter into small pieces and soften at room temperature.

2. Add caster sugar and powdered sugar, whip until the butter is smooth and the volume is slightly expanded.

3. Add the beaten egg mixture three times, each time until the egg and butter are completely fused, and then add the next time. You can scrape the butter to the middle with a spatula and beat it with a whisk!

4. Whip the butter until the volume is fluffy, and the color is whitish and creamy, and then you can sift in the low-gluten flour.

5. Stir the flour and butter well with a rubber spatula until the flour is all moist, don't over-stir!

6. Prepare a disposable piping bag, silicone, cloth can be, put it into the piping nozzle, cut a small opening, and expose the piping head.

7. Put the piping bag on the tall cup so that it is easy to put in the batter.

8. Coat the baking tray with a thin layer of butter first, and then spread the oil paper, so that it is convenient to wait for the operation, and the oil paper will not move. At the same time, the oven is heated at 190 degrees and the bottom heat is 170 degrees and preheated for 10 minutes.

9. Turn around in one direction and squeeze out the pattern you want. Bake in the oven for 15 minutes.

The recipe ingredients of this cookie are super simple, the operation is also simple, very crispy, better than the butter cookies bought in Hong Kong, a whole 32 are made, the temperature of each oven is different, you can adjust the time according to your own oven. Here's how to make butter cookies that I've put together for you, I hope you like it.

<>1.Have your materials ready for later use.

2.The butter is softened and pressed down with a beaten head.

3.After softening the butter, turn the whisk on the middle setting and turn the color white into a feather.

4.Add caster sugar and beat to fuse.

5.The eggs are added to the beating and blending in three times to avoid oil-water separation.

6.Sift in the cake flour at one time and mix well with a spatula.

7.Mix well with a spatula.

8.Choose your favorite piping spout and put it in a piping bag, put it in a cup, and put it in the dough.

9.Squeeze neatly onto a baking sheet, leaving some space in the middle of each one that will expand when baking so that it doesn't stick together.

10.Preheat the oven to 180 degrees for 30 minutes, lightly color the surface, take it out and let it cool.

11.It's so crispy that it falls off the slag everywhere when you bite into it, and it's so delicious that it bursts.

12.Piping mouth**.

13.Piping mouth**.

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