Cheese biscuits, jasmine biscuits, lemon yogurt biscuits, cheese coffee biscuits.

First, butter cookies:

1. Ingredients preparation: softened butter 80g, powdered sugar 30g, egg liquid 30g, low-gluten flour110g;

2. Production process: the butter is softened, the powdered sugar is added and stirred evenly, and beaten with electric egg beater until fluffy and soft. Pour in the egg mixture twice, and then mix thoroughly. Sieve low-gluten flour with semi-automatic flour sieve, and then stir with scraper until there is no dry powder. At this time, open the oven, preheat it to 170 degrees, cover it with two layers of decorating bags, put it into the decorating opening, put the batter into the baking tray, and put it into the middle layer of the oven.

Second, chocolate biscuits:

1. Ingredients preparation: softened butter 70g, powdered sugar 15g, one egg, low-gluten flour 100g, and chocolate 55g.

2. Production process: melt the chocolate in insulated water, soften the butter, add powdered sugar and stir evenly, beat with electric egg beater until fluffy and white, then pour the egg liquid twice, pour the melted chocolate, and continue to send chocolate. Sieve low-gluten flour with semi-automatic flour sieve and stir with scraper until there is no dry powder. At this time, open the oven, preheat it to 170 degrees, cover it with two layers of paper bags, and put it into the paper pasting nozzle.

Third, matcha biscuits:

1. Ingredients preparation: softened yellow 80g, sugar powder 35g, milk 25g, low-gluten flour 105g, and matcha powder 5g;

2. Production process: the butter is softened, the powdered sugar is added and stirred until smooth, beaten with electric egg beater until fluffy and white, and then the milk is poured in twice to complete the mixture. Sieve the low-gluten flour and matcha powder with a semi-automatic flour sieve, and then stir them with a scraper until they are smooth and dry. At this time, open the oven, preheat it to 170 degrees, cover it with two layers of decorating bags, put it in the decorating mouth, fill it with batter, and squeeze it on the baking tray.

Fourth, onion biscuits:

1, food preparation: softened butter 60g, sugar powder 26g, salt 1.5g, milk 15g, low-gluten flour 79g, almond powder11g;

2. Production process: Wash and chop the shallots, add sugar, salt and milk, stir evenly for later use, soften the butter, stir slightly with electric egg beater, pour the mixed liquid of shallots twice, and stir until it is completely mixed. At this time, open the oven, preheat at 165℃, sift in the powder, stir with a scraper until it is smooth without dry powder, cover it with two layers, put it in the daily life, put it in the batter and squeeze it on the baking tray.

Bake in the middle layer of the oven at 165 for 25 minutes.

Five, earl black tea biscuits:

1. Ingredients preparation: softened butter 80g, sugar powder 35g, salt and milk 20g, low-gluten flour 100g, almond powder 20g, black tea powder1.5g;

2. Production process: the butter is softened until the handprint is lightly pressed, the powdered sugar and salt are added, stirred with a spatula until it is smooth, the milk is added, and it is fluffy and white with electric egg beater, and half of the low-gluten flour is sieved, then the almond flour and black tea powder are poured in and stirred evenly. At this time, open the oven to preheat to 170℃, sift in the remaining flour, stir with a spatula until it is smooth without dry powder, put it in the decorating mouth, and cover it with two layers.

Six, Oreo cookies:

1. Ingredients preparation: soft butter 80g, sugar powder 35g, salt 1g, milk 20g, low-gluten flour 80g, almond powder 20g, Oreo powder 20g;

2. Production process: the butter is softened until the fingerprints are lightly pressed, then the powdered sugar, salt and milk are added, stirred with a spatula until smooth, then beaten with electric egg beater until fluffy and white, and then the almond powder and Oreo powder are poured in and stirred evenly. At this time, open the oven to preheat to 170℃, sift in the flour, stir with a spatula until it is smooth without dry powder, put the two-layer flower-mounting bag into the flower-mounting mouth, put the batter, squeeze it on the baking tray, and put it in.

Seven, butter biscuits:

1, ingredients preparation: softened butter 80g, sugar 35g, salt 1g, milk 20g, low-gluten flour 100g and almond powder 20g;

2. Production process: cut the butter into small pieces, soften it to a loose state, press the handprint, first smooth it with a spatula, add sugar, salt and milk, use electric egg beater to make it fluffy and white, pour almond powder, sift in the flour, preheat it in the oven 165℃, stir the batter with a spatula until it is smooth and dry, put two layers of flower tape into life, put the batter, and squeeze it on a baking tray.

Eight, raw coconut latte cookies:

1. Ingredients preparation: salt-free butter 100g, sugar powder 45g, coconut milk 50g, coffee powder 7g, low-gluten flour 120g, almond powder 20g.

2. Production process: gently press the butter softener to get the fingerprint, pour in the powdered sugar, then smooth it with a scraper, and then send it to fluffy and white with electric egg beater. Coconut milk is added to butter three times, and each time it is sent until it is completely mixed. At this time, open the oven 165 degrees, sieve the flour, pour in the coffee powder and almond powder, and then stir with a scraper until it is smooth and dry. Put two layers of decorating bags into the decorating opening, and make the dough box.

Nine, raspberry fruit chopped to take:

1. Ingredients preparation: softened butter 100g, sugar 25g, salt 0.5g, raspberry sauce 23g, low-gluten flour 60g, high-gluten flour 45g, corn starch 30g and red rice flour 3g;

2. Production process: 60g raspberries are washed and put into a pot, then stir-fried with 20g sugar, then stir-fried with 2.5g lemon juice to make juice for later use, butter is softened until fingerprints are lightly pressed, then bears are put in, sugar and salt are added and stirred into a smooth state, electric egg beater is used to beat the raspberries until fluffy, and 23g raspberry puree is added to mix them evenly. At this time, open the oven 165 degrees for preheating, all powders are sieved, and no dry powder is mixed with a scraper.

X. butter cookies:

1. Ingredients preparation: salt-free butter 100g, sugar powder 30g, salt 1g, whipped cream 50g, low-gluten flour 125g, and corn starch 20g.

2. Production process: the butter is softened enough to be printed by hand, and then the powdered sugar and salt are poured in. Use a spatula to smooth it first, and then use electric egg beater to send it to fluffy and white. Heat the whipped cream to about 30 degrees, then add it into the butter three times, and mix the hair and hair completely each time. At this time, open the oven and preheat it to 160℃. Fill all the powder in and stir it with spatula until it is smooth and free of dry powder. Then cover it with two paper bags and put it in.

Eleven, lemon biscuits:

1. Ingredients preparation: 80g of salt-free butter, 60g of sugar powder, 0.5g of salt, 6g of lemon juice, 0.5g of low-gluten flour, 0.00g of almond flour, 0.5g of kloc;

2. Production process: Soften the butter to the extent that it can be printed by hand, and then pour in powdered sugar and salt. Stir with spatula until smooth, then use electric egg beater to make it fluffy and white, and pour lemon juice and lemon crumbs into butter to make it completely mixed. At this time, open the oven to preheat 170 degrees, add flour, pour almond powder, and then stir with a spatula until it is smooth and dry. Then, put the two layers of paper bags into the paper pasting mouth and put them in.

Twelve. Coffee biscuits:

1, ingredients preparation: butter 80g, sugar powder 38g, salt 1g, milk 22g, low-gluten flour 100g, almond powder 20g and coffee 2.5g

Production process: the butter is softened enough to gently press the fingerprint and mixed into a smooth state, milk and powdered sugar. Mix salt and coffee evenly, pour butter in three times, stir with electric egg beater until evenly mixed, pour almond powder, sieve in half flour and stir well. At this time, open the oven, preheat at 165℃, sieve in the remaining flour, and stir with a scraper until it is smooth without dry powder.

Wrap two layers, put them in the batter mouth, put the batter in, squeeze them on the baking tray, put them in the middle layer of the oven, and bake at 165 degrees for 25 minutes.

Thirteen, coconut biscuits:

1. Ingredients preparation: salt-free butter 100g, sugar powder 50g, salt 1g, coconut juice 50g, low-gluten flour 140, and coconut milk 20g.

2. Production process: the butter is softened and fluffy, then the powdered sugar and salt are poured in and stirred evenly. At this time, open the oven 165 degrees for preheating, sieve the flour, mix well, pour in coconut, cover with two layers of paper bags, put in the paper pasting nozzle, put in the batter, squeeze it onto the baking tray, and put it in the middle layer of the oven 16.

Fourteen, five-color butter biscuits:

1, food preparation: no salt, butter 160 g, powdered sugar 70 g, salt 1 g, egg liquid 60 g,

Original flavor, low gluten flour 44g, low strawberry flavor, low gluten flour 40g, strawberry 4g, chocolate low gluten flour 40g, cocoa powder 4g, matcha low gluten flour 40g, matcha powder 4g, Earl black tea 4g, low gluten flour 4g, black tea 4g;

2. Production process: the butter is softened and fluffy, then the powdered sugar and salt are poured in, and the egg liquid is stirred evenly for three times. Divide the batter into five parts, sieve the flour and natural toner respectively, and stir until it is smooth and dry. Oven 180℃, fully preheat the decorating bag, set up two decorating nozzles, put the batter in, squeeze it on the baking tray, and put it in the middle and lower layers of the oven.

Fifteen, mandarin duck biscuits:

1. Ingredients preparation: coffee essence, salt-free butter 80g, sugar powder 60g, salt 1g, low-gluten flour10g, almond powder 20g, coffee liquid 30g, instant coffee powder 100g and hot water 30g. Milk tea tastes salt-free, with 80g butter and powdered sugar.

2. Production process: the butter is softened and fluffy, then the powdered sugar and salt are poured in, and the milk tea leaves are stirred evenly. Every time the milk tea leaves are completely mixed, the flour and almond powder are sieved and mixed until smooth and dry. Preheat two pieces of batter in the oven and put them into paper bags respectively. Cut small mouths, put them into paper bags with paper mouths, squeeze them on a baking tray, put them in the middle layer of the oven, and bake at 165 degrees for 25 minutes.

Sixteen, fresh green tea biscuits:

1, food preparation: softened butter 160g, sugar powder 70g, salt 2g, milk 20g, low-gluten flour 20g, almond powder 40g and Longjing green tea powder 5g;

2. Production process: the butter is softened to the extent that it can be printed by hand, add sugar powder and salt, stir with a spatula until it is smooth, then send it slightly, add milk until it is fluffy and white, add half of low-gluten flour, stir evenly, add almond powder and green tea powder, fill the remaining flour, stir with a spatula until it is smooth and dry, put it in a flower-mounting bag for two layers, put it in a flower-mounting mouth twice, and put it on a baking tray for extrusion. It is recommended to put it in the refrigerator for 25 minutes in summer.

Seventeen, caramel cookies:

1. Ingredients preparation: salt-free butter 100g, homemade caramel sauce 57g, milk 38g, low-gluten flour 140g, almond flour 25g, homemade caramel sauce 80g, finished product, white sugar 50g, clear water 10g, poured into a pot, stirred evenly, and heated to low heat.

2. Production process: the butter is softened and fluffy, and caramel is poured to make it uniform. The milk is poured in twice, and it is exactly the same every time. At this time, the oven is opened at 165 degrees, and the flour is preheated and stirred evenly until it is smooth and free of dry powder. Cover the bag with two layers, put it into the decorating nozzle, put in the batter, and put it into the middle layer of the oven 10.

Eighteen, black sesame biscuits:

1. Ingredients preparation: salt-free butter 100g, sugar powder 25g, salt 1g, black sesame paste 12g, chicken heart powder 1 15g and almond powder 20g. It is suggested to add 5- 10g flour or make it according to the original formula.

2. Production process: after the butter is softened, send it fluffy, pour in powdered sugar and salt, send it evenly, and add black sesame paste to send it until it is completely mixed. At this time, open the oven, preheat the three-in-one flour and almond powder to 165 and stir until there is no dry powder. Put the two layers of paper decorative bag into the paper decorative nozzle, add the batter, squeeze it on the baking tray, put it in the middle layer of the oven, and bake at 165 for 25 minutes.

Nineteen, osmanthus oolong cookies:

1, ingredients preparation: softened butter 100g, sugar powder 47g, salt 1.2g, milk 25g, low-gluten flour 125g, almond powder 25g and broken osmanthus oolong tea 3g;

2. Production process: the mixed butter of milk, sugar and salt is softened and fluffy, poured into the milk mixture twice, stuffed with low-gluten flour until it is completely mixed, poured into almond powder and tea bag and stirred with a scraper, and no dry powder is smooth. Put two layers of decorating bags into the decorating opening, put the batter twice, and squeeze them on the baking tray. It is recommended to put it in the refrigerator for 20 minutes in summer, and the oven 165 degrees. Preheat in advance, put in the middle of the oven and bake for 25 minutes.

Twenty, cheese biscuits:

1, food preparation: softened butter 100g, sugar powder 47g, salt 1.2g, milk 25g, chicken powder1/0g, almond powder 25g and cheese powder15g;

2. Production process: Mix milk sugar and salt, and soften it evenly with butter to make it fluffy. Pour milk in two times, pour the mixture into it until it is completely mixed, stuff low-gluten flour, pour almond powder and cheese powder, stir with a spatula, and put it into the gelatinization nozzle in a smooth state. Add the batter twice and squeeze into the baking tray. The oven is fully preheated in advance 165 degrees and put into the middle layer of the oven.

Twenty-one, jasmine tea biscuits:

1, food preparation: softened butter 100g, sugar powder 47g, salt 1.2g, milk 2g, low-gluten flour 125g, almond powder 25g and jasmine powder 4g;

2. Production process: evenly mix milk sugar and salt, soften and fluffy with butter, pour milk twice, fully mix and sieve the mixture into low gluten, pour almond powder and tea powder into flour, mix smooth paper bags without dry powder with a scraper, put the two layers into the paste mouth, put the batter twice, squeeze it on a baking tray, and put it in a 165 degree refrigerator for refrigeration.

Twenty-two, peanut cookies:

1, ingredients preparation: butter, softened butter 120g, sugar 30g, egg liquid 30g, peanut butter 50g, low-gluten flour120g, almond powder 20g.

2. Production process: the butter is cut into pieces and softened, and can only be smoothed with a scraper. Add sugar to make it fluffy, add peanut butter to mix it completely, and then pour the egg mixture twice to make it uniform. Fill in low-gluten flour, pour in almond flour and stir with spatula. When there is no dry powder, put two layers of decorating bags into a decorating opening, put the batter twice and squeeze it on the baking tray. The oven is fully preheated 170 degrees in advance.

Twenty-three, lemon yogurt cookies:

1, ingredients: butter 100g, sugar powder 50g, salt 1.2g, lemon crab 10g, normal-temperature yogurt 35g, low-gluten flour 120g, almond powder 25g.

2, the production process: butter cut into small pieces to soften, smooth, add salt and sugar, send fluffy, pour in yogurt, send until completely mixed, then fill in low-gluten flour, pour in almond powder and lemon crab, scrape it into semi-smooth liver-free powder with a scraper, put it into paper bags, put the batter on a baking tray, refrigerate in the refrigerator for 20 minutes, set the oven at 165 degrees, and fully preheat it in advance.

Twenty-four, cheese coffee biscuits:

1, ingredients preparation: butter 100g, sugar 60g, salt 1g, cream cheese 4g, milk 40g, coffee acne 20g, low-gluten flour 135g, almond flour 20g;

2. Production process: the cream cheese is softened at room temperature, the milk is poured in and stirred until it is smooth, the butter is cut into small pieces to soften, sugar and salt are added to make it smooth, then fluffy cheese sauce is sent, butter is added twice, and then it is sent to be completely mixed, then low-gluten flour is stuffed, almond powder and instant coffee are poured in, and stirred with a spatula until it is smooth without dry powder, then it is put into a paper bag, and the road surface is squeezed on a baking tray and refrigerated for 20 minutes.

Twenty-five, butter cut into small pieces to soften:

1, use the oven fermentation mode, accelerate the softening of butter at 40 degrees 10 minute, smooth the butter softener to the state shown in the figure with a scraper, add sugar and salt to smooth it to prevent splashing during hair, and the electric egg beater will be fluffy. The added liquid needs to be stirred at room temperature;

2, Sanmen 7092, two layers of flower framed bags, put a small amount into the batter many times to prevent excessive force, and squeeze it. Put the flower framed bag in the refrigerator with cotton and set it in about 20 minutes.

Twenty-six, oven should be fully preheated in advance:

1, the two layers are baked in the same oven mode, and the lines are still clear after the test. After testing, the biscuits are slightly soft, and will become brittle after cooling, so they are sealed and stored to prevent moisture. Coconut fragrance is always the favorite.

27. Butter cookies, chocolate cookies, butter cookies, raw coconut latte cookies, matcha cookies, onion cookies, raspberry fruit cookies, butter cookies, Earl black tea cookies, Oreo cookies, lemon cookies, coffee cookies, coconut cookies, five-color butter cookies, osmanthus oolong tea cookies, cheese cookies, Yuanyang cookies, red Longjing green tea cookies, jasmine tea cookies, peanut butter cookies, caramel cookies, black tea cookies.

Twenty-eight, delicious biscuits, dry many delicious biscuits, look at the home collection photo album here, delicious biscuits:

1, cheese coffee cookies, coffee newcomers try it quickly;

2, hickory snowball, private explosion hickory fruit, hickory snowball lock this formula.