How to make cheese cheese cookies, how to make cheese cookies

There is a lot of cream cheese left over to make cheese biscuits, and there is butter and mozzarella cheese crumble at home, so I suddenly wanted to make a cheese biscuit, and the proportion of materials is messy, depending on which flavor you prefer, I personally think there is more butter, Taisu, I like to eat crispy, you can put more flour. The amount in the recipe is about the same, you can put more cheese, and it is delicious to bake, and I only have 50 grams left, so....Non-professional, but done by the method, the taste is not too bad.

Douding Sister. Materials.

Eggs a.

100 grams of butter.

Cream cheese 160

3 teaspoons of salt.

Sugar or sugar: 40 grams.

160 grams of low-gluten flour.

50 grams of chopped mozzarella cheese, which can be increased to 100

Preparation of cheese cheese biscuits.

Cream cheese, butter softened and mixed at room temperature, whisk until white and smooth.

Add powdered sugar and mix well.

Add the egg mixture, beat the whisk until the egg mixture is completely absorbed.

Add low powder, I'm lazy, not sifted, mix well.

If it's too sticky and too thin, you can add more powder, don't add too much, and the powder won't be fragrant.

Reshape and refrigerate for one hour.

Slice and do modeling, this one I like, but it is better to be thin, so that it is delicious when it comes out.

Preheat the oven, 175 degrees for 5 minutes, put the oven, 175 degrees for 20 minutes, observe the color at any time, the time and temperature are only for reference, I am looking at the time and adjusting the temperature and temperature, according to their own oven temper, not necessarily according to me, just like the usual biscuits.

Let it cool in the oven, color the light biscuits, and the dark color will be crispy, depending on what you like.

Baby cheese biscuits for 12+ kids.

Cheesecake (cream-free version) preparation steps.

Preparation of cheesecake (cream-free cheese version)**11

Prepare the ingredients. Preparation of cheesecake (cream-free cheese version)**22

Sift the cake flour, cornstarch and egg yolk and add to 50ml of milk and stir well.

Preparation of cheesecake (cream cheese-free version)**33

Tear the cheese slices into small pieces, add the remaining 50ml of milk and 10g of sugar, and simmer over low heat until the cheese is completely dissolved.

4.Slowly pour the cheese paste into the egg yolk paste and stir well, you can drip a few drops of lemon juice for a better taste.

Preparation of cheesecake (cream-free cheese version)**55

Add a few drops of lemon juice to the egg white, add the sugar in three parts, and beat it with a whisk to form a dry foam.

Preparation of cheesecake (cream-free cheese version)**66

Add one-third of the meringue to the cheese paste, stir well, then pour all the stirred cheese paste into the meringue, stir well, and pour into a 6-inch mold.

Preparation of cheesecake (cream-free cheese version)**77

Preheat the oven at 150 degrees, medium layer, top and bottom heat, bake for 40 minutes, bake halfway through to see that the color is ready, and then cover it with tin foil to avoid scorching the surface.

Preparation of cheesecake (cream-free cheese version)**88

Take it out and cool it and put it in the refrigerator to refrigerate for a better taste.

You can try it, but you know, cheesecake is easy to cook, you can also put some lemon juice, 6-inch cheesecake has to use 250g of cheese Hey do you use cookies as a base? Just put two eggs in it

You don't need to put low-gluten powder, and you should know how to take a water bath

The perfect light cheesecake that doesn't crack or shrink!

Preparation of cheese biscuits.

Ingredients for cheese biscuits: 150 grams of low flour, 1 tablespoon of lemon juice, a pinch of sugar, 45 grams of butter, 45 grams of cheddar cheese, 1 egg.

Preparation of cheese biscuits.

1.Sift the low powder and soften the butter at room temperature, but this day is hot, take it out of the refrigerator for a while, otherwise it will be too soft and melt.

2.The butter is placed on top of the flour, and with a dough cutting knife, that is, the plastic sheet, chops the butter and rubs the butter into the flour into a crushed sand.

3.Add the egg and lemon juice in portions and knead the flour by hand.

4.Add the diced or grated cheddar cheese, knead with flour to form a dough and refrigerate for 30 minutes.

5.The dough is removed from the refrigerator, rolled out into thin slices, made holes in the dough with a fork, and cut into strips.

6.Brush the surface with egg water, sprinkle half with sugar, and generally do not sprinkle.

7.Bake in the oven at 180 degrees for about 15 minutes until golden brown.

Tip: This tastes a bit like the cheese sticks made in the previous paragraph, but this one is not layered, just crispy, and it is also delicious.

Preface. Cream cheese flavor.

Material. Ingredients: 100 grams of cream cheese, 340 grams of cake flour;

Excipients: 100 grams of butter, 100 grams of milk, 1 gram of baking soda, 150 grams of powdered sugar, a little vanilla powder. Cheese biscuits.

Ingredients: 100 grams of butter, 340 grams of cake flour, 100 grams of milk, 1 gram of baking soda, 150 grams of powdered sugar, 100 grams of cream cheese, a pinch of vanilla powder (can be omitted). (25b baking tray, 4 plates)

Soften the butter, add powdered sugar and stir well with an electric whisk (the workload is not small, it is recommended to use an electric one), warm the milk (the weather is too cold now, so it is easy to freeze the butter when added, so it needs to be heated), add it in batches and stir well. Because the amount is large, it should be added multiple times, otherwise it is easy to separate oil and water. Add the powder and stir well.

Cream cheese is heated over water and beaten with a whisk until smooth.

Add the cream cheese to the stirred batter and stir into a dough. Put the dough in a plastic bag, roll it out with a rolling pin, and put it in the refrigerator for 1-2 hours, so that the flat and cold hard dough can be easily molded with a modeler, if there is no modeler, then use a knife to cut it into small squares.

Place the cookies in a baking dish. Preheat oven, 180 degrees, medium, 20 minutes (to taste).

Baby cheese biscuits for 12+ kids.

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Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

Process: Roasting.

Taste: Sweet.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Once the butter is softened, add powdered sugar and salt and beat with a whisk until the volume is puffy and the color is slightly whitish.

2.Add the beaten eggs and continue to stir with a whisk until the eggs and butter are completely combined, pour the shredded cheese slices into the whipped butter and stir well with a whisk.

3.Pour in the cake flour and mix the flour and butter by hand to form a cookie dough.

4.Roll the cookie dough into long strips on a cutting board, then flatten them slightly and cut the strips into small pieces.

5.Arrange on a baking sheet and brush some egg wash on the surface of each cookie.

6.Bake in a preheated 175 degree oven for about 25 minutes until the surface is golden brown.

Cooking Tips:

The cheese will be slightly caramelized when baked at high temperatures, and the dark spots on the surface of the finished biscuit are caused by the caramelization of the cheese.

If you have pure Parmesan cheese powder, you can sprinkle some on the surface after brushing the egg wash to give the cookies more flavor.

Cream cheese and butter softened by heating over water, stirring slightly.

2.Add the sugar and beat well with a whisk.

3.Add the egg whites in two portions and beat well.

4.Add vanilla extract and beat until smooth and particle-free.

5.Sift in low powder and baking powder, cut and mix evenly with a rubber spatula 6Knead the dough, wrap it in plastic wrap and freeze for 1 hour.

7.Take out the dough, roll it out into thin slices, and print the shape with a cookie mold8Place on a baking sheet covered with a baking cloth, medium level, 170° above and below, 15 minutes. Just lightly color the edges, be careful not to over-bake.

1 Preparation: Creamcheese and butter are allowed to soften at room temperature. Preheat the oven to 180 degrees and sift the powder.

2Take a deep-bottomed basin, beat the creamcheese and butter that have returned to room temperature with an electric whisk, then add white sugar in batches and beat until the color turns white.

Add the egg mixture in 3 batches, and then add the next amount after the last addition is completely absorbed.

4Add vanilla extract and stir well.

5. Add the powder and mix it into a dough with a rubber spatula.

6Sprinkle a layer of high flour on the countertop, remove the dough from the basin, divide it into 8 portions, roll it out into long strips, not too thin.

7. Make a small groove with your fingers or something in the middle, and brush the whole dough with a layer of protein liquid.

8Fill the small trough with a little jam, preferably not too sweet and slightly sour, and sprinkle chopped pistachios or other nuts on both sides.

9180 degrees, about 30 minutes, ready to eat after cooling.

Gluten flour.

200 grams. Appropriate amount of cheese slices for accessories.

Butter to taste. A pinch of salt.

Steps (2 steps total).

Cheese biscuits are a type of biscuit that is very delicious and loved by people because of their milky flavor.

1.Chop the butter to taste, add the butter, beat the cheese and mix it with a pinch of salt.

2.Add the flour, knead into a dough, cut into small pieces and put in a tray and put in the oven for 15 minutes.

Ingredients for cheese biscuits.

60g butter and 30g white sugar

Parmeson Cheese Powder 35g 1 egg.

Low powder 120g

Preparation of cheese biscuits.

Step 1: Soften the butter, add white sugar, beat with a manual whisk until it turns whiteStep 2: Add the beaten eggs in batches, stir well before each additionStep 3: Add the Parmeson cheese powder at one time, mix and mix well.

Step 4Sift in the low powder, cut and mix well. (Do not over-stir to avoid gluten) Step 5 Fix the dough into a cuboid and put it in the refrigerator for 1 hour Step 6 Take it out and cut it about thick, drain it into the oven, and leave a spacing between them.

Step 7 Preheat the oven to 160 degrees, medium layer, 10 to 15 minutes or so.