material
Coconut shreds, 50g,10g, milk.
40g, 50g low-gluten flour, 1 whole egg liquid, 20g fine sugar.
step
1. Coconut shreds+low sugar powder in milk, mix well;
2. Break the eggs with chopsticks and pour them into 1 and mix well.
3. Stir evenly by hand to form dough, then divide it into small balls of equal size, roll the shredded coconut on a coconut tray and gently press it into small round cakes, and then discharge it into a baking tray.
4. Preheat the oven, middle layer, 150 degrees, about 20-25 minutes (just observe that it turns yellow).
Second, butter cookies
Materials:
100g butter, 60g powdered sugar, 1 egg, vanilla.
3 drops of refined flour, low-gluten flour 120g.
step
1. Soften butter at room temperature, mix it evenly with powdered sugar, and stir until it starts slightly (slightly white in color).
2. Beat the eggs into a bowl, stir them into egg liquid, and sieve them for later use.
3. Add the egg liquid into the whipped butter one by one and mix well.
4. Then sift in the low-gluten flour and vanilla extract for several times, and continue to stir evenly to make batter.
5. Spread a layer of cooking paper on the baking tray, and squeeze the prepared batter into a cake shape with a flower squeezing bag and a flower squeezing nozzle (leaving enough distance between the cakes).
6. Preheat the oven 180 degrees, 10 minutes in advance. Put it in the oven and put it on high fire 15 minutes.
Third, cookies
material
Low flour 130g, butter 100g, egg liquid 30g, sugar.
40g, 30g of coconut powder, a spoonful of milk and a proper amount of salt.
Steps:
1. Butter softens indoors several hours in advance!
2. Add sugar and stir until fluffy and white.
3. Add the egg mixture and continue to stir.
4. Add more milk and keep beating.
5. Hair, sift in coconut powder, flour and a little salt, and stir with a hanging knife.
6. Put the mixed batter into a paper bag.
7. Squeeze it on the baking tray with oiled paper.
8. Put it in a preheated oven, 180 degrees, and bake for about 20 minutes!
Four, walnut almond butter biscuits
Materials:
140g butter, 40g sugar, 50g eggs.
), American almond 50g, peach kernel 50g, low
200 grams of gluten
step
1. When the butter becomes soft, break it up with an eggbeater first.
2. Add sugar twice and beat well with an egg beater;
3. Slowly add the egg mixture and continue to stir evenly to prevent oil-water separation.
4. Add the sieved low-gluten flour;
5. Add almonds and walnuts to make dough;
6. Knead the dough long, wrap it with plastic wrap, and put it in the refrigerator (MINUS 18 degrees) for one hour.
7. Take it out after one hour and cut it into pieces of about 5 mm..
8. Preheat the oven to 180℃ and bake the baking tray in the middle layer 180℃ for 20 minutes.
Five, cheese soda cookies
material
90 ml milk, 1 and 1/2 teaspoons yeast, salad oil.
30g, baking soda powder 1/8 tsp, salt 1/4 tsp, low powder.
150g, 20g mozzarella cheese
step
1. Weigh the required raw materials, heat the milk to about 40 degrees in a milk pan, or sit in water.
2. Add yeast and stir well until the yeast melts. Pour all other ingredients into a bowl and stir well.
3. Knead into smooth dough and let it stand for 10- 15 minutes.
4. Roll into large pieces and carve out the shape of cookies.
5. Put the biscuits into the baking tray, fork out small holes with a fork, preheat the oven at 190 degrees, and heat the middle layer for about 13 minutes.
Six, sweet and sour lemon biscuits
material
Low flour100g, 60g butter, 50g powdered sugar, new.
Fresh lemon juice 15g, lemon crumbs 5g, salt1.5g.
step
Soften butter, add powdered sugar and mix. Don't hit it. Then add lemon juice and stir well. Don't hit it.
2. Sift the low flour and salt into 1 and mix well. Add lemon crumbs and stir well.
3. Roll the dough into a cylindrical or rectangular strip, put it in the plastic wrap, put it in the refrigerator for one and a half hours, and take out the slice for about 5 mm..
4. Oven 180 degree middle layer 15 minutes or so.
Seven, brown sugar oatmeal cookies
material
Flour 100, oats 35, raisins and eggs 1.
Brown sugar 35, baking powder 4 1 teaspoon, baking powder 4/ 1.
Small uniform, oil 50
step
1. Pour the oil into the container, add the eggs and brown sugar, and stir well.
2. Mix all the powders together, pour them into 1 and stir them into batter.
3. Press into a circle by hand and bake at 170 degrees for 20 minutes.
Eight, coconut egg crisp biscuits
material
125g butter, 60g sugar, 2 eggs and low flour.
150g, 20g milk powder, 2g salt and 50g coconut milk.
step
1. Soften the butter and add sugar to make it slightly white.
2. Add the egg liquid three times until the volume becomes bigger and whiter.
3. Mix low flour, milk powder and salt with spatula, then add coconut and mix well.
4. Take a small dough, flatten it, put it in a baking tray, gently brush a layer of water on the surface of the biscuit with a brush, and sprinkle some coconut milk.
5. Middle layer of oven, 180 degrees, 15 minutes.
Nine, small flower biscuits
material
Butter 80g, sugar 30g, milk powder 100g.
Egg liquid: 2 eggs, yolk 1, flour 10g.
Salt 1 4 spoon, powdered sugar1spoon.
step
1. Put the softened butter in a large bowl until the color becomes lighter and the volume becomes fluffy, and put it in a small bowl for later use.
2. Add salt and sugar to the egg mixture. Add milk powder and flour into the egg mixture and soften evenly.
3. Spread the plastic wrap on the chopping board, roll the kneaded dough to a thickness of 3 to 5 mm with a rolling pin, and print the flower shape with a mold.
4. Add the egg yolk to the powdered sugar and the prepared butter and stir well.
5. Pour the paste stirred in the last step onto the pressed pattern with a small spoon.
6. Spread oil paper on the baking tray, preheat the oven to 180 degrees, and bake the middle and upper layers for about 15 minutes.
Ten, blueberry cookies
Materials:
Butter 100g, fine sugar 80g, two egg yolks, low-gluten flour 160g, almond powder 40g, almond slices 50g, blueberry jam 50g and protein 1.
step
1. Crush the almond slices and beat the protein loose. Preheat the oven to 190 degrees, and the baking tray pad will not stick to cloth or paper. Soften the butter at room temperature, add sugar to make it loose, and add egg yolks into the butter one by one, stirring evenly every time.
2. Add the sieved low-gluten flour and almond flour into butter and simply mix into dough to avoid gluten.
3. Take a small piece of dough, round it by hand, put it in egg white liquid, roll it in almond slices, put it on a baking tray and press a concave fingerprint in the middle of the dough with your index finger.
4. Put the baking tray in the middle and upper layer of the oven and bake 10- 12 minutes according to the size.
5. Then take out the baking tray and put it in the middle groove of the biscuit.