Select materials
Butter butter 200g, sugar powder 150g, which can be made of sand sugar by a food processor (pulverizer), eggs 100g (two eggs), low refined powder 360g and vanilla powder 2g.
prepare
1. Butter butter will heat up at room temperature, but if the weather is too cold, butter butter will not soften easily at room temperature. You can put the butter butter bowl in the microwave oven to heat it 15-20 seconds, but be careful not to let the butter melt! After the butter softens, add powdered sugar and beat well until the butter turns white. It's tiring to butter.
2. Then add eggs and vanilla powder (it will be more fragrant if it is not) and break up. Then add the sieved low flour and stir it into dough.
3. butter the baking tray.
4. Put on any shape you like.
5. 180 degrees 15 minutes is enough, depending on the finished product.
Second, coconut milk biscuits
Select materials
Double Kangaroo brand glutinous rice flour 1 package, 450g sugar, Kuaida brand coconut milk 1 can, shredded coconut 1 package, and 3-5 mangoes.
prepare
1. Dice mango for later use.
2. Mash glutinous rice flour, sugar and coconut milk in a container, add a can of water to the coconut milk tank and stir until there are no powder particles.
3. Use four soup shells (with soup shells) in the microwave oven and bite them on high heat for four minutes.
4. Take a small part of cooked glutinous rice flour and wrap the prepared mango granules in glutinous rice flour.
5. Finally, put the mango and glutinous rice on the shredded coconut and serve evenly. Or you don't like shredded coconut, you can reserve some glutinous rice flour and put it in the microwave oven for one minute. Similarly, put the prepared mango glutinous rice evenly on the cooked glutinous rice flour.
Third, button cookies
Select materials
200g of low-gluten flour, 60g of sugar, 20g of milk powder, 40g of egg liquid, 6g of lard 100g, 6g of baking powder and 0.5g of vanillin.
prepare
1. Mix the baking powder and vanillin into the flour according to the formula.
2. Add sugar to the eggs and stir to dissolve. Then add lard to the eggs with sugar dissolved and stir well.
3. Gradually mix the flour into the oil and knead well. Don't knead the dough too hard to avoid gluten formation.
4. Squeeze the mixed dough into an oiled tray with a cookie mold to make cookies.
5. Bake cookies in an oven at 160℃ for 15 minutes. After smelling the incense, lower the surface fire to 150℃ and the primer to 140℃. Bake for another 5 minutes.
6. Blow the cookies out of the oven with a fan.
Fourth, chocolate almond cookies
Select materials
250g of butter, 2 eggs, 0/00g of sugar/kloc-,0/00g of almond slices/kloc-,330g of flour and 20g of cocoa powder.
prepare
1. Beat butter and sugar until light yellow with an egg beater.
2. Add eggs (one at a time, stir and then add another).
3. Add sifted flour and chocolate powder, and finally add almond slices.
4. Put the dough in the refrigerator to make it hard, and then slice it.
Bake at 5.200℃15min.