Ingredients: butter 120g, eggs 1 piece, low-gluten flour 200g.
Accessories: sugar powder 50g, fine sugar 30g.
Cookies Cookies (Cookies in the oven) Steps:
1, prepare the materials.
2. Put the butter at room temperature until it softens, and beat it with an egg beater until it is smooth.
3. Add fine sugar and powdered sugar and smooth again until the butter becomes lighter in color, larger in volume and forms smooth lines.
4. Add the beaten egg mixture in three times, and add the next egg mixture after each time. At this time, the butter is fluffy and white like cream cream.
5. Sieve in the low-gluten flour, and stir the flour and butter with a rubber scraper by turning (scooping up from the bottom). Do not stir in circles to avoid flour gluten.
6. Fill the cookie batter into the decorating bag, spread oil paper on the baking tray, and then squeeze the cookies on the baking tray.
7, oven 170 degrees preheating 10 minutes, oven middle baking15-18 minutes (the specific baking temperature and time can be adjusted according to the temper of your own oven, try not to walk away when baking, and observe the coloring situation more).
Precautions:
Powdered sugar is a great contributor to maintaining cookie patterns, and fine sugar can make cookies more crisp, which is why powdered sugar and fine sugar are added.
If eggs are put in the refrigerator, it is best to return them to room temperature before use.
Butter should be fully softened before it is sent, otherwise the batter will be hard and difficult to squeeze.
Also be careful not to pass the butter, just send it to a smooth feather shape without particles. If the butter is passed, the pattern may disappear when baking.
When eggs are added with butter, they must be added in several times, and each time they are stirred until the eggs and butter are completely blended before adding the next time, otherwise there will be separation of egg and oil.
Cookies are easy to bake because they are baked for a short time. I suggest you watch them.