Earl black tea biscuit, Oreo milk biscuit, onion lunch meat biscuit, triangle coconut crisp, matcha cranberry biscuit, chocolate Charen biscuit, jasmine tea biscuit, cherry Oreo biscuit, coffee chia seed biscuit, coconut cranberry biscuit, jasmine condensed milk cube, cheese lunch meat biscuit, cranberry souffle, raisin souffle, Explosicum blueberry soft cookie, Earl black tea biscuit. Lunch meat souffle, coconut souffle, Earl black tea souffle, new york chocolate soft cookies, Roman shield cookies

1. Earl black tea cookies:

1. Ingredients preparation: 111g of unsalted butter, 43g of powdered sugar, 11g of egg yolk liquid, 6g of black tea powder and 143g of low-gluten flour; 2. Production process:

① The butter is softened until it can be lightly printed, and the powdered sugar is poured in. First, it is mixed with a spatula to be smooth, then it is fluffy with electric egg beater, and the egg liquid is poured into the butter until it is completely mixed, and then the flour is sieved and poured into black tea powder;

② After mixing until there is no dry powder, make dough into a ball by hand, wrap the dough with oil paper to form a column, freeze it in the refrigerator for 25 minutes, then turn on the oven, preheat it at 171 degrees, wrap the dough with sugar, slice it into a biscuit pad, put it in the middle layer of the oven, and bake it at 171 degrees for 18 minutes.

2. Oreo milk biscuits:

1. Ingredients preparation: 41g of unsalted butter, 15g of powdered sugar, 21g of milk, 91g of low-gluten flour and 31g 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 egg is whipped 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 well, wrap the dough with oil paper to form a column, and freeze in the refrigerator for 31 minutes;

③ preheat the oven at 181℃, take out the frozen dough slices, put them on the biscuit pad, put them in the middle layer of the oven, and bake at 181℃ for 21 minutes.

3. Matcha cranberry biscuit:

1. Ingredients preparation: 75g of unsalted butter, 61g of sugar powder, 15g of whole egg liquid, 118g 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 liquid 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 31 minutes;

③ Preheat the oven at 171 degrees, take out the frozen dough slices, put them on the biscuit pad and put them in the middle of the oven, bake at 171 degrees for 21 minutes, and cover the middle with tin foil to prevent the color from being too deep.

Fourth, chocolate almond cookies:

1. Preparation of ingredients; 81g of unsalted butter, 51g of powdered sugar, 31g of whole egg liquid, 131g of low-gluten flour, 11g of cocoa powder and 31g of almond slices;

2. Production process:

① The butter is softened until it can be mixed smoothly, and the powdered sugar is poured in. First, it is mixed smoothly with a spatula, and then the fluffy egg liquid is poured into the butter twice with electric egg beater, and then it is mixed completely;

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 in the refrigerator for 31 minutes;

③ preheat the oven at 165℃, take out the frozen dough, slice it, put it on the biscuit pad and bake at 165℃ for 21 minutes.

5. Coffee Chia-seed biscuit:

1. Ingredients preparation: 111g of salt-free butter, 41g of powdered sugar, 1 egg yolk, 18g of coffee liquid, 155g of low-gluten flour, 5g of coffee powder and 21g of Chia-seed;

2. Production process:

① The butter is softened until it can be mixed smoothly, then the powdered sugar is poured into it to make it fluffy and white, then the egg yolk is added into it, and the mixture is completely blended, then the coffee liquid is poured into it twice, and then it is sent into place;

② Sieve in flour, pour in coffee powder, stir evenly, add Chiaya seeds, knead into dough, wrap the dough with oil paper to form a column, and freeze in the refrigerator for 31 minutes;

③ preheat the oven at 165℃, take out the frozen dough slices, move them to the middle layer of the oven and bake at 165℃ for 21 minutes.

VI. Coconut-flavored cranberry biscuits:

1. Ingredients preparation: 71g of salt-free butter, 21g of powdered sugar, 115g of low-gluten flour, 15g of coconut flour and 21g of cranberries

2. Production process:

① Cut the butter into small pieces, soften until it is easy to print by hand, pour in powdered sugar and sift into the flour.

② preheat the oven at 165℃, take out the frozen dough slices, move them to the middle layer of the oven and bake at 165℃ for 21 minutes.

VII. Beef biscuits with chives:

1. Preparation of ingredients: 51 grams of softened butter, 25 grams of sugar, 1 grams of salt, 11 grams of egg liquid, 31 grams of lunch meat, 81 grams of low-gluten flour and 11 grams of chives;

2 making process:

① butter is cut into small pieces to soften, sugar and salt are added, the pine is sent, the egg liquid is poured in twice, and the mixture is fully mixed;

② sift in the low-gluten flour, stir it, add chopped chives and minced lunch meat, knead it into a ball, arrange it into a cylinder, wrap it in plastic wrap, and freeze it in the refrigerator for 31 minutes;

③ Take it out, slice it, move it to the biscuit pad oven, preheat it in advance, bake it at 171℃ for 25 minutes, take it out and cool it before eating, and seal it for storage.

Eight, triangle coconut crisp:

1. Ingredients preparation: softened butter 81g, sugar 41g, salt 1g, egg liquid 31g, low-gluten flour 121g, coconut 61g, and appropriate amount of coconut on the surface;

2. Production process:

① Cut the butter into small pieces and soften it in place, add sugar and salt, first stir it with a spatula to make it smooth, then use an eggbeater to make it fluffy, pour in the egg liquid twice and make it fully mixed;

② Sieve in low-gluten flour, pour in coconut milk, stir into dough, arrange into triangles, wrap with plastic wrap, and freeze in the refrigerator for 31 minutes;

③ Take it out, slice it, coat it with coconut, preheat it in the biscuit pad oven in advance, bake it at 171℃ for 21 minutes, take it out and cool it before eating, and seal it.

9. Jasmine tea biscuits:

1. Ingredients: 111g butter, 43g sugar, 11g egg yolk liquid, 143g low-gluten flour and 6g jasmine tea powder;

2. Production process:

① Cut the butter into small pieces and soften it in place, add sugar and salt, stir it with a spatula until smooth, then beat it with an egg beater, pour in the egg yolk liquid and beat it 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 31 minutes, take it out, wrap it with white sugar, slice it, and move it to the biscuit pad;

③ preheat the oven in advance, bake at 171 degrees for 21 minutes, take it out and cool it before eating, and seal it for storage.

X. Small cube of jasmine condensed milk:

1. Ingredients preparation: 55g of unsalted butter, 15g of sugar powder, 1.5g of salt, 75g of condensed milk, 151g of low-gluten flour, 15g of corn starch and 2g of jasmine tea powder;

2. Production process:

① Cut the butter into small pieces, soften it at room temperature, add sugar and salt, send it to fluffy and white, add condensed milk and send it to be completely mixed;

② Sieve in low-gluten flour and corn starch, pour in jasmine tea powder, stir into dough, and roll into 5mm thick dough;

③ preheat the oven at 161 degrees in advance, press out the shape with a die, demould it and put it on the biscuit pad, flatten the leftover again, cut it into small squares with a knife, put it in the middle layer of the oven, and bake it at 161 degrees for 21 minutes.

XI. Building Oreo biscuits

1. Ingredients: 41g of unsalted butter, 15g of powdered sugar, 21g of milk, 91g of low-gluten flour and 31g of cherry Oreo biscuits;

2. Production process:

① Soften the butter until it can be mixed smoothly, pour in powdered sugar, stir evenly with egg, pour the milk into the butter and stir 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 31 minutes;

③ preheat the oven at 181 degrees, take out the frozen dough slices, move them to the biscuit pad, put them in the middle layer of the oven and bake at 181 degrees for 21 minutes.

XII. Cheese lunch meat biscuit:

1. Ingredients preparation: 41g butter, 18g sugar, 1g salt, 8g whole egg liquid, 21g lunch meat, 21g cheese, 5g cheese powder, 65g low-gluten flour and 5g chives;

2. Production process:

① Cut the butter into small pieces to soften, add sugar and salt, fluffy it, pour in the egg mixture, and mix it thoroughly;

② Sieve in low-gluten flour and cheese flour and mix until there is no flour, add chopped chives, cheese and lunch meat, knead them into a ball, arrange them into a cylinder, wrap them in plastic wrap, and freeze them in the refrigerator for 31 minutes;

③ Take it out, slice it, move it to the biscuit pad oven, preheat it in advance, bake it at 171℃ for 25 minutes, take it out and let it cool before eating, and seal it for storage.

XIII. cranberry souffle:

1. Preparation of ingredients: softened butter 81g, sugar 31g, milk powder 45g, low-gluten flour 111g, cranberry 111g, and three egg yolks (one of which is used for surface painting at last);

2. Production process:

① Cut the butter into small pieces, soften until it is easy to print by hand, add sugar in three times, and beat until fluffy and white, and add egg yolk in two times, and beat evenly;

② sift in flour and milk powder, mix well, add dried cranberries and dress up as dough;

③ Preheat the oven at 161 degrees in advance, divide the dough into 11g balls, put them on a baking tray covered with oil paper, flatten them, put them in the middle layer of the oven, bake them at 161 degrees for 18 minutes, take them out and let them cool, and then seal them for storage.

XIV. Almond souffle:

1. Ingredients: 71g of softened butter, 25g of sugar, 21g of milk powder, 111g of low-gluten flour, proper amount of almond slices and 3 egg yolks (one of which is used for surface painting at last);

2. Production process:

① Cut the butter into small pieces, soften it in place, add sugar, stir until smooth, fluffy, add egg yolk twice, and beat evenly;

② Sieve in flour and milk powder, mix well, make dough into balls, divide the dough into 11g-balls, put them on a baking tray with oiled paper, flatten the surface, brush the egg liquid, and put almond slices;

③ preheat the air-fried oven, put the baking tray in the middle layer, bake at 161 degrees for 15 minutes in the air-fried mode, take it out and let it cool, and then seal it for storage. Xv. raisin souffle:

1. Preparation of ingredients: softened butter 81g, sugar 31g, milk powder 45g, low-gluten flour 111g, raisins 51g-61g, and egg yolks 3 (one of which is for final surface painting);

2. Production process:

① Soak raisins in water for 21 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 them 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, mix well, and add raisins cut into small pieces to dress up as balls;

③ Preheat the box at 161 degrees in advance, divide the dough into 11g balls, put them on a baking tray paved with oil paper, flatten them, put them in the middle layer of the oven with egg liquid brushed on the surface, bake at 161 degrees for 18 minutes, take them out, let them cool and seal them for storage.

XVI. Salted egg yolk souffle:

1. Ingredients preparation: 71g of butter, 31g of sugar, 21g 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 Put the salted egg yolk in the oven, bake it at 161 degrees for 8 minutes, soften the butter until it is easy to print by hand, add sugar to mix it smoothly, and send it to fluffy and white, add the egg yolk twice and send it evenly;

② Sieve in flour and milk powder, pour in crushed salted egg yolk, dress up as dough and divide it into small balls of 11 grams, put it on oil paper, flatten it, brush the egg liquid on the surface, put it in an air fryer, bake it at 151 degrees for 21 minutes, take it out, let it cool and seal it for storage.

XVII. Coconut-flavored souffle:

1. Preparation of ingredients: softened butter 81g, sugar 31g, milk powder 25g, low-gluten flour 111g, coconut milk 51g, coconut flour 21g, and three egg yolks (one of which is used for surface painting at last);

2. Production process:

① The butter is softened until it can be easily printed by hand, mixed with sugar until it is fluffy and white, and egg yolk is added twice and evenly mixed;

② Sift in flour, milk powder and coconut powder, mix well, add coconut milk to dress up as dough, preheat the dough in the oven at 161 degrees in advance, divide the dough into balls of 12g, put them on a baking tray with oiled paper, flatten them, and brush the surface with egg liquid;

③ put it in the middle layer of the oven, bake at 161 degrees for 25 minutes, take it out and let it cool, and then seal it for storage.

XVIII. Explosicum blueberry cookies:

1. Ingredients preparation: softened butter 51g, sugar 41g, whole egg liquid 31g, milk 21g, low-gluten flour 111g, baking powder 2g and fresh blueberry 81g;

2. Production process:

① The butter is softened until it can be easily printed by hand, added with sugar to make it fluffy and white, added with egg liquid twice and evenly distributed;

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 the oven at 181℃, randomly divide the dough into several balls, put them on a baking tray with oiled paper, put them in the middle layer of the oven, bake at 181℃ for 25 minutes, take them out and let them cool, and then seal them for storage.

XIX. Earl black tea souffle:

1. Ingredients preparation: softened butter 111g, sugar 41g, milk powder 15g, low-gluten flour 185g, egg liquid 21g and Earl black tea powder 4g;

2. Production process:

① Soften the butter, add sugar, mix until fluffy and white, and pour in the egg mixture to mix evenly;

② Sieve in flour and milk powder, add Count black tea powder as a ball, preheat the oven at 161 degrees in advance, divide the dough into balls of 15g, put them on a baking tray with oiled paper, flatten them, and brush the surface with egg liquid;

③ put it in the middle layer of the oven, bake at 161 degrees for 25 minutes, take it out and let it cool, and then seal it for storage.

21. Earl's black tea and cat tongue biscuit:

1. Ingredients preparation: 61g of low-gluten flour, 51g of sugar, 51g of unsalted butter, 51g of egg white (2 pieces) and 2g of Earl's black tea packet (1 packets);

2. Production process:

① Cut the butter into small pieces, soften it at room temperature, add sugar, stir it smoothly with a spatula, pour the egg white in three times and stir it evenly;

② sift in 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 the oven at 181, pad the baking tray with oiled paper and batter evenly and at intervals, put them into the oven and bake at 181 for 11 minutes.

21st, soft cookie for beef meal with chives:

1. Ingredients: 51g butter, 21g sugar, 1g salt, 25g whole egg liquid, 21g lunch meat, 81g low-gluten flour, 3g baking powder and 5g chives;

2. Production process:

① Cut the butter into small pieces to soften, add sugar and salt to make it fluffy, pour it into the egg liquid three times and make it 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 put in the refrigerator for 31 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 181 degrees for 21 minutes, take it out and let it cool, then eat it and seal it.

XXII. new york chocolate soft cookies:

1. Ingredients preparation: 111g butter, 31g sugar, 31g brown sugar, 1g salt, 111g medium-gluten flour, 61g low-gluten flour, 2g baking soda, 2g baking powder, 81g walnut chips, 151g black acrylic chips and 1 eggs;