butter cookies
Materials:
Butter:120g
Low gluten flour: 200g
Eggs: 1
Fine sugar: 80 grams
Steps:
1, prepare materials.
2. After the butter is softened, beat it with an eggbeater until it is smooth.
3. Add fine sugar and beat well with an egg beater again. When butter becomes lighter in color and larger in volume, it will rise and form smooth particles.
4. Add the beaten egg liquid three times, and then add the next egg liquid after each time.
5. Sift in the flour and stir (scoop it from the bottom) the flour and butter with a rubber scraper. Do not stir in circles to avoid flour gluten.
6. Spread the baking tray with oiled paper, put the cookie batter into a framed bag, and then squeeze the cookies on the baking tray.
7. Preheat the electric oven 170 degrees for about 10 minute, and bake the middle layer 15- 18 minute. Of course, the specific time and temperature need to be adjusted according to the nature of your oven.
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Cranberry biscuit
Materials:
Low gluten flour: 230 grams
Butter:120g
White sugar: 65g
Dried cranberries: 80g
Egg: One.
Cream: 10G
Steps:
1. Butter softens at room temperature and is stirred with an egg beater until smooth.
2, add sugar, no hair, stir well with butter.
3. Add the whole egg liquid in 3-4 times and stir evenly (wait until the egg liquid and butter are mixed evenly each time before adding the next time to avoid oil-water separation).
4. After the egg liquid is added, continue to add the whipped cream and stir. Stir the butter as follows:
5. Sieve in low-gluten flour and mix well with a scraper.
6. After butter and low flour are mixed evenly, pour in chopped dried cranberries and stir well, as shown in the figure.
8. Wrap the dough with plastic wrap, arrange the shapes into long strips, and freeze it in the refrigerator for about 1 hour.
9. Take it out after freezing and cut it into pieces of about12.5px..
10、? The baking tray is lined with oil paper, and sliced biscuits are put in turn, preheated in the oven 170℃, and baked in the middle layer of the oven for about 20 minutes.
Finally, take it out and let it cool.
Sakura biscuit
Materials:
Salt-free butter:160g
Sugar powder: 80G
Honey: 50g
Low gluten flour: 225g.
A little salted cherry blossom
Steps:
1. Mix butter, powdered sugar and honey and stir well. Be careful not to send them away.
2. Add low-gluten flour and mix well.
3. Choose long-stemmed salted cherry blossoms, soak them in warm water for about 2 hours, and change the water twice until the petals of the cherry blossoms are completely stretched.
4. Take out the cherry blossoms and pose.
5. Carve the shape of the cake with your favorite mold and put the cherry blossoms on the carved cookies.
6. Preheat the oven 170 for about 5 minutes, bake at 170 degrees 10 minutes, and wait until the color is golden.
Chocolate soft biscuit
Materials:
Salt-free butter:100g
Brown sugar: 35g
Sugar powder: 35G
Soda powder: 2.5g.
Salt: a teaspoon.
Medium gluten flour:155g
Chocolate beans:140g
Hot water: one teaspoon.
Steps:
1. Dissolve butter at room temperature, add white sugar and brown sugar, and mix well.
2. Add the eggs and yolk, and then stir well.
3. First sift the flour, baking soda and salt and mix well, then add them into the batter three times and scrape them evenly with glue.
4. Stir until there is no powder, then add chocolate beans, and stir for 10 times at most.
5. Set it with a spoon and put it on a baking tray with oil paper. Just press it a little ~ Don't press it too flat, the biscuits will stretch when baking!
6. Put it in a preheated oven at 175 degrees, bake for 10- 15 minutes, take it out when you see yellow circles around it, and let it cool before eating.
The above introduces several delicious and simple ways to make cookies. Do you find that the steps are similar? If you master these basic methods, you can be creative and DIY more delicious cookies.