How are cookies made?

1. Put butter and powdered sugar in a bowl, beat, add eggs, and stir well.

2. Add yogurt and low-gluten flour, stir well, and put into a piping bag.

3. Squeeze out the shape onto the baking paper, put it in the oven, and bake at 170 degrees for 20 minutes.

120 grams of butter.

50 grams of powdered sugar.

1 egg yolk.

130 grams of cake flour.

1 gram of salt. 3 drops of vanilla extract.

As a beginner baking novice, cookies are relatively simple, I have done it many times, the success rate is very high, I will also share the recipe with you, you can try it (it should be noted that the flour used to make biscuits must be low-gluten flour, I use Meimei low-gluten flour, the biscuits made are fluffy, can be crispy and dregs, very delicious, if you have other low-gluten flour at home is OK).

MaterialsMeimei low-gluten flour 150g.

Butter 120 grams (I use Anchor and ** more, you can).

50 grams of powdered sugar.

Egg yolk a.

Lemon juice A few drops (if you don't have it, you can leave it out).

Salt 1 g Preparation:

1. Take out the butter and cut into small pieces to soften, add powdered sugar and beat until fluffy and creamy.

2. Add the egg yolk, drop a few drops of lemon juice, and continue to stir until the egg mixture is completely melted in.

3. Sift in the flour and salt of Meimei and stir well with a rubber spatula.

4. Preheat the oven to 180 degrees, put greased paper on the baking sheet, and put the stirred batter into the piping bag with a spatula.

5. Finally, squeeze out your favorite cookie pattern on the baking sheet. The middle layer of the oven is 180 degrees for about 12 minutes, and the surface is slightly colored.

I have made this biscuit many times, the batter is just right, and the pattern squeezed out is clear, and it is delicious. Pure hand fighting, ask for recommendation!!

1.Ingredients. 40g of milk, 160g of unsalted butter, 80g of caster sugar, 2g of salt, 40g of almond flour (not substituted), 200g of cake flour

2.Cookie recipe.

1）.Sugar and milk are heated together until the saccharification is boiled, and then cooled for later use (the sugar water must be cooled before being added, otherwise the water and oil will be separated).

2）.The butter can be left at room temperature to soften, and with your fingers gently you can poke the holes. Then beat with a whisk until it turns white (that is, the butter is lighter than before the beating, close to white, and becomes very soft, and the resistance becomes less when playing, so that it is OK).

Add the milk syrup made in the first step in stages, and then continue to beat until it is shiny (it must be whipped in place here, otherwise it will not be easy to squeeze out the three-dimensional pattern later).

3）.Sift the flour and add it to the butter, then add the almond flour and salt and stir well. (Almond flour only improves the taste, there is no almond taste, if not, the taste will be worse, you can't buy it, you can replace it with the same amount of flour, or an appropriate amount of corn starch, matcha powder, cocoa powder, the last three are added in small amounts, not the same amount).

4）.Put the cookies from step 3 into a piping bag, place baking paper on the baking sheet, and squeeze the cookies on the baking sheet. (The butter must be whipped in place, otherwise it will be difficult to squeeze it).

5）.Place in the middle of the oven, top and bottom heat, and bake at 170 degrees (Hai C40) for 15 to 20 minutes.

3.Precautions.

1).Again, the butter must be whipped in place. Finally, I would like to add another sentence, don't worry too much about the flower mouth, it can be made into square strips or round strips without a flower mouth, and the slices are the same after freezing!

2).If the weather is hot, we can first put the squeezed cookies in the refrigerator for 20 minutes, so that the cookie pattern is more three-dimensional.

Material. 63 g butter.

30 g powdered sugar.

50g gluten powder.

5g milk powder. 20g whole egg wash.

35 g cornstarch.

Beginner difficulty. Duration: 30-60 minutes.

Steps. Prepare the materials.

Soften the butter with a spatula and sift in the powdered sugar and stir well.

Use a beater to beat until the volume becomes large and the color turns white.

4.Add the egg mixture several times until it is completely homogeneous, and then add the egg mixture a second time.

5.Pour in all the high-precision flour, milk powder, and cornstarch and stir. 6.Place in piping bag and squeeze into baking sheet.

7.You can squeeze any shape you want.

8.Preheat the oven to 180 degrees for about 10 minutes and bake for 12-15 minutes.