Cashew kernel souffle cake food: 5 cooked egg yolks, one piece of Anjia salted butter (227 g), 220 g low-gluten flour and 220 g white sugar 120 g cashew kernel. The butter softens indoors, and the egg yolks are finely crushed with a stopper and cut into half pieces. Add white sugar and beat with electric egg beater until fluffy. When the white butter is exhausted, add the egg yolks and butter, and stir them with a spatula.
Sift in low-gluten flour and corn flour, mix with butter and classify to make smooth and slightly dry dough. Wrap the dough in a fresh-keeping bag and put it in a cold storage to relax 1 hour. The dough taken out of the refrigerator is divided into10g balls. Put it on a baking tray, take a cashew kernel, press it in the middle of the ball, let the cookie embryo cause natural cracks, and bake it in an electric oven.
Sweet cinnamon powder and peach crisp food: butter 100g sugar powder 33g low-gluten powder 100g coix seed powder 33g cinnamon powder 1g processing technology: when the butter softens, slightly mix the softened butter with the sugar powder to prevent the sugar powder from blowing away in the next stirring process.
The eggbeater quickly killed the butter. The situation of killing butter should be white in color and fluffy in volume. It contains gas. Mix low-gluten flour, coix seed powder and cinnamon powder and sieve them into butter.
Mix evenly with a scraper by stirring (similar to making Qifeng cake batter) until there is no powder, and then stir for 5-6 times. It is not necessary to lightly press or mix too much to prevent the ribs from damaging the taste.
You can use a common chrysanthemum nozzle, or you can use this nozzle with a width of 1.5CM, preferably a silicone rubber or cloth nozzle. Cookie batter is usually hard, and disposable plastic nozzles are very easy to crack when squeezed. Two adjacent rows of long strips are vertically extruded by a nozzle, and a gap is left in the middle of each group of biscuit blanks to prevent sticking during baking.
Middle and high-rise cakes should be baked in a well-heated electric oven, and the time should be flexibly controlled according to the coloring of biscuits. When the cookies are baked to golden brown, take them out and immediately move them to the internet with a shovel to cool them completely, and then eat them.
Method: Choice of butter: In order to make cookies have a more extreme taste, we should first choose high-quality butter. Well-known brands of butter are too strong, so it is best to choose light butter and try to choose salt-free butter. If you make plain biscuits, adding a small amount of gelatin to the batter can improve the quality of biscuits.