High-gluten flour: first of all, according to the above method of blending out the low-gluten flour, the preparation of low-gluten flour 120 grams; 60 grams of butter; 36 grams of powdered sugar; 30 grams of whole eggs (about half); 18 grams of powdered milk;
Steps:
1, wait for butter to be softened at room temperature, add powdered sugar Stir well, use a whisk to beat until the color is slightly lighter, volume expansion is feathery, this time the butter has been whipped. (From: Douguo.com)
2, 2 ~ 3 times to add the egg mixture, and use a whisk to beat evenly. Each time, wait until the butter and eggs are fully incorporated before adding the next.
3. Pour the milk powder into the beaten butter mixture and sift in the high-gluten flour and low-gluten flour.
4: Using a rubber spatula, knead the flour into the butter mixture, just until you can't see any dry flour, and place the dough in the refrigerator for half an hour).
5: Roll out the dough on a greaseproof cloth.
6: Use a mold to press out the shape, and pick out the excess at the edges to recycle.
7: Preheat the oven to 170 degrees Celsius, place the shaped cookie blanks into the oven and let the cookies color for 10-12 minutes before removing from the oven.
8, according to your own creativity, use the meringue frosting to draw patterns on the baked cookies.
9: When the meringue frosting is dry, it is ready to be bagged or served.