A, earl black tea cookies:
1. Ingredients preparation: salt-free butter100g, powdered sugar 43g, egg yolk liquid10g, black tea powder 6g, low-gluten flour143g; 2. Production process:
(1) The butter is softened until it can be lightly printed, and powdered sugar is poured in. First, it is mixed smoothly with a scraper, then it is fluffy with electric egg beater, and the egg liquid is poured into the butter until it is completely mixed, sieved into flour and poured into black tea powder;
(2) After mixing until there is no dry powder, dough is made into dough by hand, and the dough is wrapped in oil paper to form a column. The refrigerator is frozen for 25 minutes. At this time, the oven is turned on, preheated at 170 degrees, and the surface of the dough is coated with sugar. Slices are moved to the biscuit pad and placed in the middle layer of the oven, and baked at 170 degrees 18 minutes.
Second, Oreo milk biscuits:
1. Ingredients preparation: 40g of unsalted butter, 0/5g of powdered sugar/kloc, 20g of milk, 90g of low-gluten flour and 30g of Oreo biscuits;
2. Production process:
(1) the butter is softened until it can be mixed smoothly, then the powdered sugar is poured in, and the milk is poured into the butter and stirred until it is completely mixed;
(2) Sieve in flour, pour in Oreo biscuits, stir well, wrap dough with oil paper to form a column, and freeze in the refrigerator for 30 minutes;
③ Preheat in the oven at 180℃, take out the frozen dough slices, put them on the biscuit pad, and bake at 180℃ for 20 minutes.
Third, matcha cranberry biscuits:
1. Ingredients preparation: 75g of unsalted butter, 60g of powdered sugar, 0/5g of whole egg liquid, 0/08g of low-gluten flour, 8g of matcha powder and 35g of dried cranberries;
2. Production process:
(1) the butter is softened until it can be mixed smoothly, then the powdered sugar is poured in, and the egg mixture is poured into the butter and stirred until it is completely mixed;
(2) Sieve in flour and matcha powder, pour in dried cranberries, stir evenly, wrap dough with plastic wrap to form a column, and freeze in the refrigerator for 30 minutes;
③ Preheat the oven at 170℃, take out the frozen dough slices, move them to the biscuit pad and put them in the middle of the oven, bake at 170℃ for 20 minutes, and cover the middle with tin foil to prevent over-coloring.
Four, chocolate almond cookies:
1. Food preparation; 80g of unsalted butter, 50g of powdered sugar, 30g of whole egg liquid, 0/30g of low-gluten flour, 0/0g of cocoa powder and 0/0g of almond slices;
2. Production process:
(1) the butter is softened until it can be mixed smoothly, and the powdered sugar is poured in, and then the fluffy egg liquid is mixed smoothly with a scraper, and then the fluffy egg liquid is poured into the butter twice with electric egg beater until it is completely mixed;
(2) Sieve in flour and cocoa powder, stir well, add almond slices and mix well, wrap the dough with plastic wrap to form a column, and freeze it in the refrigerator for 30 minutes;
③ Preheat in the oven at 165℃, take out the frozen dough, slice it, put it on the biscuit pad, and bake it at 165℃ for 20 minutes.
Five, coffee chia seed biscuits:
1. Ingredients preparation: salt-free butter 1 00g, powdered sugar 40g, egg yolk1piece, coffee liquid18g, low-gluten flour155g, coffee powder 5g and Chia seeds 20g;
2. Production process:
(1) the butter is softened until it can be mixed smoothly, and the powdered sugar is poured into it to make it fluffy and white, and the egg yolk is added into it until it is completely blended, and the coffee liquid is poured into it twice and sent into place;
(2) Sieve in flour, pour in coffee powder, stir evenly, add chia seeds, knead into dough, wrap the dough with oil paper to form a column, and freeze in the refrigerator for 30 minutes;
③ Preheat in the oven at 165℃, take out the frozen dough slices, move to the middle layer of the cake pad and bake at 165℃ for 20 minutes.
Six, coconut cranberry cookies:
1. Ingredients preparation: 70g of unsalted butter, 20g of powdered sugar, 0/05g of low-gluten flour, 0/5g of coconut flour and 20g of cranberries.
2. Production process:
(1) cutting butter into small pieces, softening until it is easy to press the hand print, pouring in powdered sugar to make it fluffy and white, sieving in flour, pouring in coconut powder, stirring evenly, adding chopped cranberries, kneading into dough, wrapping the dough with oil paper to form a column, and freezing in the refrigerator for 30 minutes;
(2) Preheat in the oven at 165℃, take out the frozen dough slices, move them to the middle layer of the oven and bake at 165℃ for 20 minutes.
Seven, onion beef meal meat biscuits:
1. Preparation of ingredients: 50 g of softened butter, 25 g of sugar, 0/g of salt, 0/0 g of egg liquid, 30 g of lunch meat, 80 g of low-gluten flour and 0/0 g of shallots;
2 production process:
(1) cut butter into small pieces to soften, add sugar and salt, send loose, pour egg liquid twice, and send until fully mixed;
(2) Sieve in low-gluten flour, stir, add chopped chives and minced lunch meat, knead into a ball, arrange it into a cylinder, wrap it with plastic wrap, and freeze it in the refrigerator for 30 minutes;
③ Take it out and slice it, move it to the biscuit pad oven to preheat it in advance, bake it at 170℃ for 25 minutes, take it out and cool it before eating, and seal it for storage.
Eight, triangle coconut crisp:
1. Preparation of ingredients: 80g of softened butter, 40g of sugar, 30g of salt 1 g of egg liquid, 0/20g of low-gluten flour/kloc-0, 60g of coconut milk and a proper amount of coconut milk on the surface;
2. Production process:
(1) Cut butter into small pieces to soften it in place, add sugar and salt, mix it smoothly with a scraper first, then fluffy it with an eggbeater, pour the egg liquid twice and mix it thoroughly;
(2) Sieve in low-gluten flour, pour in coconut, stir into dough, arrange into triangles, wrap with plastic wrap, and freeze in the refrigerator for 30 minutes;
(3) Slice after taking out, cover the surface with coconut paste, move to a biscuit pad oven for preheating in advance, bake at 170 degrees for 20 minutes, take out and cool before eating, and seal and store.
Nine, jasmine tea biscuits:
1. Ingredients preparation: butter100g, sugar 43g, egg yolk liquid10g, low-gluten flour143g, jasmine tea powder 6g;
2. Production process:
(1) cutting butter into small pieces to soften it in place, adding sugar and salt, first stirring with a scraper, then puffing with an eggbeater, pouring egg yolk liquid, and stirring until it is fully mixed;
(2) Sieve in low-gluten flour, pour in tea powder, stir it into dough, arrange it into a cylinder, wrap it with plastic wrap, put it in the refrigerator for 30 minutes, take it out and wrap it with white sugar, slice it and move it to the biscuit pad;
③ Preheat the oven in advance, bake at 170℃ for 20 minutes, take it out and cool it before eating and seal it.
Ten, jasmine condensed milk cube:
1. Preparation of ingredients: 55g of unsalted butter, 0.5g of powdered sugar/kloc-0, 0.5g of salt, 75g of condensed milk, 0.50g of low-gluten flour/kloc-0, 5g of corn starch/kloc-0, 2g of jasmine tea powder;
2. Production process:
(1) cutting butter into small pieces, softening at room temperature, adding sugar and salt, and stirring until fluffy and white, adding condensed milk, and stirring until completely mixed;
(2) Sieve in low-gluten flour and corn starch, pour in jasmine tea powder, turn it into dough, and roll it into 5mm thick dough;
(3) preheat the oven at 160℃ in advance, press out the shape with a mold, demould and put it on the biscuit pad, roll the leftover material flat again, cut it into small squares with a knife, put it in the middle layer of the oven, and bake it at 160℃ for 20 minutes.
Eleven, floor Leo cookies
1. Ingredients preparation: 40g of unsalted butter, 0/5g of powdered sugar/kloc, 20g of milk, 90g of low-gluten flour and 30g of cherry Oreo biscuits;
2. Production process:
(1) the butter is softened until it can be mixed smoothly, then the powdered sugar is poured in, and the egg is pumped and stirred evenly, and the milk is poured into the butter and stirred until it is completely mixed;
(2) Sieve in flour, pour in Oreo biscuits, stir evenly, wrap dough with oil paper to form a column, and freeze in the refrigerator for 30 minutes;
③ Preheat in the oven at 180℃, take out the frozen dough slices, move them to the biscuit pad, put them in the middle layer of the oven, and bake at 180℃ for 20 minutes.
Twelve, cheese lunch meat biscuits:
1. Ingredients preparation: 40g butter, 65g sugar 1 8g salt1g whole egg liquid, 20g lunch meat, 20g cheese, 5g cheese powder, 65g low-gluten flour and 5g chives;
2. Production process:
(1) cutting butter into small pieces to soften, adding sugar and salt, puffing, pouring egg liquid, and stirring until fully mixed;
(2) Sieve in low-gluten flour and cheese flour, mix until there is no flour, add chopped chives, shredded cheese and shredded lunch meat, knead into balls, arrange them into columns, wrap them in plastic wrap, and freeze them in the refrigerator for 30 minutes;
③ Take it out and slice it, move it to the biscuit pad oven to preheat it in advance, bake it at 170℃ for 25 minutes, take it out and cool it before eating, and seal it for storage.
Thirteen, cranberry souffle:
1. Preparation of ingredients: 80g of softened butter, 30g of sugar, 45g of milk powder,110g of low-gluten flour, 1,050g of cranberries, and 3 egg yolks (one of which is used for surface painting at last);
2. Production process:
(1) cut butter into small pieces, soften until it is easy to press the hand print, add sugar three times, send it to fluffy and white, add egg yolk twice and send it evenly;
(2) Sieve in flour and milk powder, mix well, add dried cranberries and dress up as dough;
③ Preheat the oven at 160℃ in advance, divide the dough into balls of10g, put them on a baking tray paved with oil paper, flatten them, put the egg liquid on the surface into the middle layer of the oven, bake at 160℃ for 18 minutes, take them out and let them cool, then seal and store them.
Fourteen, almond souffle:
1. Ingredients: 70g of softened butter, 25g of sugar, 20g of milk powder, low-gluten flour110g, appropriate amount of almond slices, and 3 egg yolks (one of which is for final surface painting);
2. Production process:
① Cut the butter into small pieces, soften it in place, add sugar and mix it smoothly, send it fluffy, add egg yolk twice and send it evenly;
(2) Sieve in flour and milk powder, mix well and make dough into balls, divide the dough into10g-balls, put them on a baking tray paved with oiled paper, flatten them, brush the surface, and put almond slices;
(3) Preheat the air-fried oven, put the baking tray in the middle layer, bake in air-fried mode 160 degrees 15 minutes, take it out and let it cool, and then seal it for storage. Fifteen, raisin souffle:
1. Preparation of ingredients: softened butter 80g, sugar 30g, milk powder 45g, low-gluten flour110g, raisins 50g-60g, and three egg yolks (one of which is for final surface painting);
2. Production process:
(1) Soak raisins in water for 20 minutes, use kitchen paper to absorb water for later use, cut butter into small pieces, soften until it is easy to print by hand, and mix it smoothly with a scraper first;
(2) Add sugar in three times, beat until fluffy and white, add egg yolk in two times, beat evenly, sieve in flour and milk powder, and add raisins cut into small pieces to dress up as balls;
(3) Preheat the box at 160℃ in advance, divide the dough into balls of10g, put them on a baking tray paved with oil paper, flatten them, brush the egg liquid on the surface, put them in the middle layer of the oven, bake at 160℃ for 18 minutes, take them out and let them cool, and then seal and store them.
Sixteen, salted egg yolk souffle:
1. Preparation of ingredients: 70g of butter, 30g of sugar, 20g of milk powder,115g of low-gluten flour, 2 salted egg yolks, and 3 egg yolks (one of which is used for surface painting at last);
2. Production process:
① Bake the salted egg yolk in the oven at 160℃ for 8 minutes, soften the butter until it is easy to print by hand, add sugar and mix until it is fluffy and white, add the egg yolk twice, and evenly mix;
(2) Sieve in flour and milk powder, pour in crushed salted egg yolk, dress up as dough, divide it into small balls of10g, put it on oil paper, flatten it, brush the egg liquid on the surface, put it in an air fryer, bake at 150℃ for 20 minutes, take it out, let it cool, and seal it for storage.
Seventeen, coconut milk crisp:
1. Preparation of ingredients: softened butter 80g, sugar 30g, milk powder 25g, low-gluten flour110g, coconut milk 50g, coconut milk 20g, and 3 egg yolks (one of which is used for final surface painting);
2. Production process:
(1) the butter softens until it is easy to press the hand print, add sugar and mix it smoothly, send it to fluffy and white, add egg yolk twice and send it evenly;
(2) Sieve in flour, milk powder and coconut powder, mix well, add coconut paste to make dough, preheat the dough in an oven at 160 degrees in advance, divide the dough into balls of12g, put them on a baking tray covered with oil paper, flatten them, and brush the surface with egg liquid;
③ Bake in the middle layer of the oven at 160℃ for 25 minutes, take out and cool, and then seal and store.
Eighteen, Explosicum blueberry cookies:
1. Preparation of ingredients: 50g of softened butter, 40g of sugar, 30g of whole egg liquid, 20g of milk, 0/00g of low-gluten flour/kloc-0, 2g of baking powder and 80g of fresh blueberries;
2. Production process:
(1) the butter softens until it is easy to press the hand print, add sugar to make it fluffy and white, add egg liquid twice and make it evenly;
2. Pour in milk, whisk until completely mixed, sift in flour and baking powder, mix well, add blueberries to dress up as dough, cover with plastic wrap and refrigerate for 45 minutes;
③ Preheat in the oven 180℃, divide the dough into several balls at will, put them on the baking tray with oiled paper, put them in the middle layer of the oven, bake them at 180 for 25 minutes, take them out, let them cool, and seal them for storage.
Nineteen, earl black tea souffle:
1. Preparation of ingredients: softened butter100g, sugar 40g, milk powder15g, low-gluten flour185g, egg liquid 20g and Count black tea powder 4g;
2. Production process:
(1) Soften butter, add sugar, mix smoothly, beat until fluffy and white, and pour in egg mixture to beat evenly;
(2) Sieve in flour and milk powder, add Count black tea powder to dress up as a ball, preheat the dough in an oven at 160 degrees in advance, divide the dough into balls of15g, put them on a baking tray with oiled paper, flatten them, and brush the surface with egg liquid;
③ Bake in the middle layer of the oven at 160℃ for 25 minutes, take out and cool, and then seal and store.
Twenty, earl black tea cat tongue biscuit:
1. Preparation of ingredients: 60g of low-gluten flour, 50g of sugar, 50g of unsalted butter, 50g of egg white (2 pieces) and 2g of Earl black tea (1bag);
2. Production process:
(1) cutting butter into small pieces, softening at room temperature, adding sugar, stirring smoothly with a scraper, pouring egg whites in three times, and stirring evenly;
(2) Sieve the low-gluten flour, pour in the black tea bag, stir until there is no dry powder, and put it into a paper bag;
③ Preheat in the oven 180, pad the baking tray with oiled paper and batter evenly and at intervals, and put them into the oven, and bake at 180/0 minute.
Twenty-one, soft cookies with scallion beef meal:
1. Ingredients preparation: 50g of butter, 20g of sugar, 20g of salt 1 g, 20g of whole egg liquid, 20g of lunch meat, 80g of low-gluten flour, 3g of baking powder and 5g of chives;
2. Production process:
(1) cutting butter into small pieces to soften, adding sugar and salt, puffing, pouring into egg liquid for three times, and stirring until fully mixed;
(2) Sieve in low-gluten flour and baking powder, stir until there is no dry powder, add chopped chives and minced lunch meat, mix well, and refrigerate for 30 minutes;
③ Take out the dough, divide it into 25g pieces, arrange it into round cakes, preheat it in the oven in advance, bake it at 180℃ for 20min, take it out and cool it before eating, and seal it for storage.
Twenty-two, new york chocolate soft cookies:
1. Ingredients preparation: butter 1 00g, sugar 30g, brown sugar 30g, salt 1 0g, medium gluten flour100g, low gluten flour 60g, baking soda 2g, baking powder 2g, chopped walnuts 80g, and chopped black acrylic.
2. Production process:
(1) cutting butter into small pieces to soften, manually puffing, adding salt, white sugar and brown sugar, uniformly mixing, adding egg liquid for three times, fully mixing uniformly, sieving flour, baking powder and baking soda, and mixing until there is no dry powder;
(2) Pour the chopped walnuts and chocolate, knead them into dough, wrap them in plastic wrap and refrigerate for one hour. Divide the dough into 6 equal parts to form small balls, put them on a frying plate, fry them in an air fryer 160 degrees 15 minutes, and let them cool before taking them, otherwise they will break.
Twenty-three, lunch meat souffle:
1. Ingredients are prepared to soften butter 45g, sugar 20g, salt 1 g, 2 egg yolks, lunch meat 40g, low-gluten flour 78g and milk powder15g;
2. Production process:
(1) the butter softens until it is easy to press the hand print, add sugar and salt to make it fluffy and white, add an egg yolk and make it evenly;
(2) Sieve in flour and milk powder, mix until there is no dry powder, and pour in minced lunch meat to dress up as a ball;
③ Divide the dough into15g balls, put them on oil paper, flatten them, brush the egg liquid on the surface, put them in the oven, bake at 170℃ for 25 minutes, take them out, let them cool, and then seal them for storage.
Twenty-four, Roman shield cookies:
1. Food preparation:
Biscuit part: 50 grams of softened butter, 20 grams of sugar, 0.5 grams of salt, 45 grams of egg white, low-gluten flour 100 grams;
Filling part: 20g of butter, 30g of maltose, 0g of sugar10g, 20g of almond slices;
2. Production process:
(1) cutting butter into small pieces to soften, adding sugar and salt, stirring until fluffy, separating egg whites for three times, stirring until completely mixed, and sieving with low-gluten flour to stir until smooth;
(2) Pour butter and maltose into the pot, heat it slightly until it melts, remove it from the fire, add sugar and almond slices, stir well, put the batter into a paper-lined baking tray, and put the mixed almond slices in the middle;
③ Preheat the oven in advance, bake at 160℃ for 20 minutes, take it out and let it cool, and then seal it for storage.
1. oven fermentation mode is 40 degrees 10 minute, butter softening is accelerated, the oven should be fully preheated in advance, and the actual temperature reaches the set temperature before putting cookies;
2. The preheated oven has a high temperature, and gloves are worn when put into the baking tray to prevent burns;
3. The air oven mode is energy-saving and time-saving, the baking time and temperature of all cookies are for reference only, and the same oven can be directly applied;
4. Color evenly and let it cool before taking it, otherwise it will be easily broken.