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White shark cake powder103g
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70 grams of butter
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53 grams of powdered sugar
ingredients
egg pulp
18g
salt
0.5 g
almond powder
2 1 g
Matcha powder
6 grams
Beet root powder
4 grams
cocoa powder
2 grams
The practice of Christmas tree cookies
1.
Prepare materials according to the formula table.
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2.
Soften the butter in advance, add powdered sugar and salt, and stir with a spatula first.
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3.
Electric egg beater beat at medium speed until the color turns white and the volume becomes larger. Add the egg mixture in several times and beat evenly.
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4.
Please see the figure for the distribution and dosage of dough. Sift in the color powder, white shark cake powder and almond powder respectively, mix well by cutting and stirring, and then stir.
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5.
Wrap the dough in a fresh-keeping bag and send it to the refrigerator to relax for 20 minutes.
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6.
Roll out square dough pieces with a length of 8CM and a thickness of 1CM respectively.
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7.
The cutting size and combination of the dough are shown in the figure. When the leaves are partially finished, wrap a plastic wrap and lightly compact it to avoid loosening after baking. Send it to the refrigerator for freezing 15-20 minutes and harden.
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8.
Take it out and turn it upside down, put it on a tree stem (cocoa dough is at room temperature), compact and fix it, then slightly reshape it, wrap it and freeze it for more than 30 minutes.
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9.
Slice, thickness 0.7-0.8cm, carefully cut slowly.
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10.
Put it in a baking tray and send it to the oven 140 degrees for 35-40 minutes, that is, bake at low temperature to avoid coloring.
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Christmas tree cookies finished map
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knack for cooking
1, butter must be softened in advance.
2. Add the egg liquid in several times to avoid oil-water separation.
3, carefully look at the legend, Mai Mai painstakingly draws in order to understand the production process more intuitively.
4, the baking temperature is adjusted according to the appropriate amount of your own oven.
5. Be sure to compact it, otherwise it will spread easily.