With ingredients ?
Unsalted butter (animal butter, personally I prefer the President, vegetable butter does not work.) 200g
Milk 50g
Sugar 70g
Salt 2g
Low gluten flour 250g
Flatbread flour 50g
Classic Original Cookies ?
Heat the milk and sugar over water until the sugar melts, cool and set aside.
Unsalted butter at room temperature fully softened, spatula press check, no hard particles, the state as shown in the picture, note: can not be heated into liquid! The last thing I want to say is that the butter is not softened to the point of squeezing out of the laminating bag.
Sufficiently softened butter with an electric whisk whipped to fine white without particles.
Add the cooled milk and sugar water in the first step, and then add the next one after each beat, and beat well until fluffy and glossy.
The lentil powder makes the finished product crunchy and flavorful, and is the soul of this cookie, which cannot be replaced. Don't feel free to leave it out because you can't taste the distinct lentil flavor, the texture will be much different.
Whipped butter is added to sifted low-gluten flour, then lentil flour and salt, lentil flour and salt do not need to be sifted.
Spatula mix well, the batter is ready. At this time the oven up and down heat 170 degrees preheated.
Put the batter into a laminating bag, using a large cookie laminating nozzle, note that it must be large! Squeeze out your favorite pattern on a non-stick baking sheet. If you don't have a non-stick baking sheet, line it with greaseproof paper or a tarp.
Send into the preheated oven in the middle, upper and lower heat 170 degrees baking 18-20 minutes, pay attention to observe the color situation, the aroma is full of color satisfaction can be removed from the oven.
Rack to cool.
After cooling thoroughly, seal and store.
A small box is also a good gift.
A lot of friends asked how many grams of finished product can come out of this recipe, and here's the explanation. 28×28 gold plate like this to squeeze 25 tiny, total ****70, divided into 3 plates baked.
The size of the finished product is shown in the picture, 70 total weight of about 500 grams (60 in the picture).
Tips
1, knock on the blackboard!!!! Butter must be fully softened and fully whipped, otherwise it is difficult to beat and difficult to squeeze. Butter softened in place whipped in place, even in winter will not be difficult to squeeze!
2, milk sugar water must be sufficiently cooled in the heat of the day, winter slightly to hand temperature can be put.
3, squeeze the flowers, the laminating nozzle is not too close to the baking sheet, the pattern will be three-dimensional full, otherwise the finished product is too flat and easy to look good and burnt. The distance between the laminating nozzle and the baking tray is about 1cm.
4, squeeze into the baking tray, pay attention to leave enough distance, so as to avoid sticking.
5, do not use powdered sugar instead of granulated sugar, it will affect the perfect taste.
6, the amount of sugar can be discretionary according to their own preferences, I do not like too sweet, so the amount of sugar in the recipe will not actually be very sweet.
7, when the temperature is too hot, squeeze can be refrigerated for about 10 minutes before baking, to keep the finished product pattern three-dimensional.
8, winter softening butter method: cut the butter into small pieces, with a hairdryer low-temperature gear blowing half a minute, and then spatula press flipping, blowing a little press, soon the butter will be able to fully soften, but don't blow too long into liquid, affecting the operation. In case you accidentally melt into liquid, put it back into the refrigerator to solidify.