biscuit
Ingredients butter 100g low-gluten flour 150g sugar powder 60g eggs 30g.
Auxiliary salt 1g
Cookie making
1. Prepare materials
2. Cut the butter into small cubes and soften it at room temperature.
Add salt and powdered sugar.
4. Send it into a fluffy state with electric egg beater
5. Add the egg liquid three times, and wait until the butter and eggs are completely mixed before adding the next time.
6. Play until the color becomes lighter, delicate and smooth, and the volume increases.
7. Sieve the low-gluten flour with a sieve.
8. Stir evenly with a rubber scraper.
9. Stir the flour and butter paste thoroughly.
10. Put it in a paper bag.
1 1. Squeeze cookies on a non-stick baking tray. Preheat in oven 170℃ and bake in middle layer 15 minutes.
Cooking 1. If the eggs are taken out of the refrigerator, they need to be taken out in advance and heated back and forth. The egg liquid is too cold to put butter, which is easy to cause oil-water separation.
2, baking tray is not sticky, need to pad oil paper.
3. Adjust the temperature and time according to your oven.