2. Beat the mixture of butter and powdered sugar evenly with an egg beater. Beat the butter until it is half cooked ~ Don't let it spread completely ~ until it expands in volume and the color is slightly light ~
3. Add purple sweet potato paste and stir well ~
4. Add the beaten egg liquid in three times and beat evenly with an egg beater. Always wait until the butter and eggs are completely mixed before adding the next time ~
Butter must be completely mixed with eggs, not separated. Butter is light and fluffy, a bit like cream cream ~
6. Sieve the flour into the butter paste after mixing ~ Mix the flour and butter paste evenly with a rubber scraper to form a uniform cookie batter ~
7. Due to various conditions, the batter's thin consistency will be different ~ ~ Mine is a little too thick ~ Adjust the thin consistency with milk ~ ~ Add it bit by bit ~ After stirring evenly, I don't think it is enough ~ The batter can be squeezed out from the piping belt.
8. After the cookie batter is made, you can use a flower bag to squeeze the cookie batter into a baking tray with tin foil or oiled paper. I use a medium-sized chrysanthemum-shaped installation nozzle ~
9. Put the pressed cookies into an oven preheated for 5- 10 minutes, and bake at 190 degrees for about 9 minutes. After 7 minutes, keep an eye on the cookies ~ Don't color them ~ ~ I'll take them out in about 8.5 minutes ~ ~ If you like the golden surface, you can add them for a short time ~ ~ and keep them sealed after cooling.
30g butter 50g flour 93g purple sweet potato paste 10g milk powder ingredient 20g sugar making step.
1 Peel the steamed purple sweet potato, press it into a paste with a fork, sieve it (I didn't sieve it, press it as thin as possible), and let it cool for later use.
2 Soften the butter, add sugar and mix well, and beat until creamy with an eggbeater.
3 Add purple sweet potato paste and mix well.
Sift in low flour and milk powder.
5 Stir well and form a ball.
6 Put the dough into a fresh-keeping bag, press out a square slice with a rolling pin, and then put it in the refrigerator for 30 minutes to allow the dough to relax.
7 tear off the fresh-keeping bag after taking it out, and press out the biscuit shape with a mold.
8 Spread the chocolate sauce in the center of all cookies, put it on the baking tray, preheat the oven 180 degrees, bake in the middle layer 10 minutes, and bake at 160 degrees for about 4 minutes.
20g, 50g of butter, 70g of fine sugar, 2g of salt, yolk 1 piece, and 25g of salad oil.
1. Soften butter at room temperature until it can be gently squeezed out by hand, and add salt and 1/3 sugar.
2. Stir evenly with a hand mixer, and then add the remaining sugar twice.
3. Stir until the butter turns into salad dressing and milky white.
4. Add the egg yolk and stir well.
5. Add salad oil in three times and mix well.
6. Add pre-screened black sesame powder and low-gluten flour.
7. Mix evenly into dough.
8. Knead into a ball slightly smaller than table tennis.
9. Divide the cooked purple jinding into two parts in advance. Knead the dough into a concave shape in the middle and wrap it with a few small pieces of diced purple potatoes.
10. Wrap the dough mouth, seal it and round it.
1 1, spread oil paper on the baking tray, put the dough with diced purple potatoes, and gently press it into a flat circle by hand.
12. Gently press the remaining diced purple potatoes on the dough. Preheat the oven in advance 180℃ 10 min, put it in a baking tray and bake at the same temperature 15 min.