Earl black tea biscuit, Oreo milk biscuit, onion lunch meat biscuit, triangle coconut biscuit, matcha cranberry biscuit, chocolate sharon biscuit, jasmine tea biscuit, cherry Oreo biscuit, coffee chia seed biscuit, coconut cranberry biscuit, jasmine condensed milk block, cheese lunch meat biscuit, cranberry souffle, raisin souffle, Explosicum blueberry soft biscuit, Earl black tea cat tongue biscuit, almond souffle, etc.

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 soft until it can be lightly printed, and the powdered sugar is poured in. First, mix it smoothly with a scraper, then fluffy it with electric egg beater, pour the egg liquid into butter until it is completely mixed, sieve the flour and pour it into black tea powder;

(2) After mixing until there is no dry powder, knead the dough into a ball by hand and wrap it into a column with oil paper. Freeze in the refrigerator for 25 minutes. At this time, open the oven, preheat to 170 degrees, and cover the dough with a layer of sugar. Move the slices to the biscuit pad and put them in the middle layer of the oven, and bake 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 in the butter and stirred until it is completely mixed;

(2) Sieve in the flour, pour in Oreo biscuits and stir well, wrap the dough into a column with oil paper, and put it in the refrigerator for 30 minutes;

③ Preheat the oven at 180℃, take out the frozen dough pieces, put them on the biscuit pad and put them in the middle layer of the oven, and bake at 180℃ for 20 minutes.

Third, matcha cranberry cookies:

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 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 the dough into a column with plastic wrap, and put it in the refrigerator for 30 minutes;

(3) preheat the oven at 170℃, take out the frozen dough pieces, 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 excessive 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) Soften the butter until it can be mixed smoothly, pour in the powdered sugar, then stir the fluffy egg mixture evenly with a scraper, and then pour the fluffy egg mixture into the butter twice with a 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 into a column with plastic wrap, and put 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) Soften the butter until it can be mixed smoothly, pour the powdered sugar to make it fluffy and white, add the egg yolk until it is completely mixed, and pour the coffee liquid twice and deliver it to the right place;

(2) Sieve in flour, pour in coffee powder, stir well, add Chia seeds, knead into dough, wrap it in oil paper into a column, and freeze it in the refrigerator for 30 minutes;

③ Preheat in the oven at 165℃, take out the frozen dough pieces, move them to the middle layer of the oven, and bake at 165℃ for 20 minutes.

Six, coconut cranberry cookies:

1. Ingredients: 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) Cut the butter into small pieces, soften until it is easy to press fingerprints, pour in powdered sugar to make it fluffy and white, sift in flour, pour in coconut powder and stir well, add chopped cranberries, knead into dough, wrap the dough into columns with oiled paper, and freeze in the refrigerator for 30 minutes;

(2) Preheat in the oven at 165℃, take out the frozen dough pieces, 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 the butter into small pieces to soften, add sugar and salt to make it loose, and pour the egg liquid twice until it is fully mixed;

(2) Sieve in low-gluten flour, stir, add chopped chives and chopped lunch meat, knead into balls, arrange them in a cylindrical shape, wrap them with plastic wrap, and freeze them in the refrigerator for 30 minutes;

③ Take out the slices, move them into the biscuit pad oven, preheat them in advance, bake them at 170℃ for 25 minutes, take them out and let them cool, then eat them and seal them.

Eight, triangle coconut crisp:

1. Preparation of ingredients: softened butter 80g, sugar 40g, salt 30g, 65438+ egg liquid 0g, low-gluten flour120g, coconut milk 60g, sprinkled with appropriate amount of coconut milk;

2. Production process:

(1) Cut the butter into small pieces to soften it in place, add sugar and salt, mix it evenly with a spatula, then fluffy it with an egg beater, pour the egg liquid twice and mix it thoroughly;

(2) Sieve in low-gluten flour, pour in coconut milk, stir into dough, put it into a triangle, wrap it with plastic wrap, and freeze it in the refrigerator for 30 minutes;

(3) Take it out, slice it, cover the surface with coconut, preheat it in the biscuit pad oven in advance, bake it at 170 degrees for 20 minutes, take it out, cool it, eat it, and store it in a sealed way.

Nine, jasmine tea biscuits:

1. Ingredients preparation: butter100g, sugar 43g, egg yolk liquid10g, low-gluten flour143g, jasmine tea powder 6g;

2. Production process:

(1) Cut the butter into small pieces to soften it in place, add sugar and salt, stir with a spatula first, then puff with an egg beater, pour in the egg yolk liquid and stir until it is completely mixed;

(2) Sieve in low-gluten flour, pour in tea powder, stir into dough, put 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 for storage.

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) Cut butter into small pieces, soften at room temperature, add sugar and salt, stir until fluffy and white, add condensed milk, and stir until completely mixed;

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

③ Preheat the oven with 160℃ in advance, press out the shape with a die, put it on the biscuit pad after demoulding, flatten the leftover again, cut it into small squares with a knife, put it in the middle layer of the oven, and bake it with 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, the eggs are pumped in and stirred evenly, and the milk is poured in the butter and stirred until it is completely mixed;

(2) Sieve in the flour, pour in Oreo biscuits, stir well, wrap the dough into a column with oil paper, and freeze it in the refrigerator for 30 minutes;

(3) Preheat in the oven at 180℃, take out the frozen dough pieces, 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, 1 8g sugar,1g salt, 8g whole egg liquid, 20g luncheon meat, 20g cheese, 5g cheese powder, 65g low-gluten flour and 5g shallots;

2. Production process:

(1) Cut butter into small pieces to soften, add sugar and salt, expand, pour in egg liquid, and stir until fully mixed;

(2) Sieve in low-gluten flour and cheese powder, mix until there is no flour, add chopped shredded chives, shredded cheese and shredded pork for lunch, knead into balls, arrange them in rows, wrap them in plastic wrap, and freeze them in the refrigerator for 30 minutes;

③ Take out the slices, move them into the biscuit pad oven, preheat them in advance, bake them at 170℃ for 25 minutes, take them out and let them cool, then eat them and seal them.

Thirteen, cranberry souffle:

1. Preparation of ingredients: softened butter 80g, sugar 30g, milk powder 45g, low-gluten flour110g, cranberry 50g, and three egg yolks (finally, use one of them for surface painting);

2. Production process:

(1) Cut the butter into small pieces, soften until it is easy to print, add sugar three times, and beat until fluffy and white, and add egg yolk twice to beat evenly;

(2) Sieve in flour and milk powder, mix well, and add dried cranberries to make dough;

③ Preheat the oven at 160℃ in advance, divide the dough into 10g balls, put them on a baking tray covered with oil paper, flatten them, brush the surface with egg liquid, put them in the middle layer of the oven, bake at 160℃/0/8 minutes, take them out, let them cool, and seal them.

Fourteen, almond souffle:

1. Ingredients: softened butter 70g, sugar 25g, milk powder 20g, low-gluten flour110g, appropriate amount of almond slices, and 3 egg yolks (finally, one of them is used for noodle painting);

2. Production process:

1. Cut the butter into small pieces, soften it in place, add sugar and mix well to make it fluffy, and add egg yolk twice to make it uniform;

(2) Sieve in flour and milk powder, mix well into dough, divide into 10g- balls, put them on a baking tray paved with oiled paper, flatten them, brush the surface, and add almond slices;

③ Preheat the oven with air explosion, put the baking tray in the middle layer, bake at 160 degrees 15 minutes, take it out and let it cool, and then seal and store it. 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 (finally, one of them is used for 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 them by hand until they are easy to print, and first mix them evenly with a scraper;

(2) Add sugar in three times and 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 with 160 degrees in advance, divide the dough into 10g balls, put them on a baking tray covered with oil paper, flatten them, brush the surface with egg liquid, put them in the middle layer of the oven, bake them with 160 degrees/0/8 minutes, take them out, let them cool, and seal them.

Sixteen, salted egg yolk souffle:

1. Ingredients preparation: 70g butter, 30g sugar, 20g milk powder, low-gluten flour115g, 2 salted egg yolks, and 3 egg yolks (finally, one of them is used for noodle painting);

2. Production process:

(1) Put the salted egg yolk in the oven, bake at 160 degrees for 8 minutes, soften the butter until it is easy to print by hand, add sugar and mix until fluffy and white, add the egg yolk twice, and spread evenly;

(2) Sieve in flour and milk powder, pour in crushed salted egg yolk, dress up as dough and divide it into balls of10g, flatten it on oil paper, brush the surface with egg liquid, put it in an air frying pan, bake it at 150℃ for 20min, take it out, cool it 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 powder 20g, and egg yolks 3 (one of them is used for noodle painting at last);

2. Production process:

(1) The butter is softened until it is easy to press the fingerprint. Add sugar and mix well until fluffy and white. Add egg yolk twice and mix well.

(2) Sieving flour, milk powder and coconut powder, mixing them evenly, adding coconut to make dough, preheating in the oven at 160 degrees in advance, dividing the dough into 12g balls, placing them on a baking tray covered with oil paper, flattening them, and brushing egg liquid on the surface;

③ Bake the middle layer of the oven at 160℃ for 25 minutes, take it out and cool it, and seal it for storage.

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 is softened to make it easy to press fingerprints, and sugar is added to make it fluffy and white, and egg liquid is added twice to make it uniform;

2. Pour in milk, whisk until completely mixed, sift in flour and baking powder, mix well, add blueberries as dough, cover with plastic wrap and refrigerate for 45 minutes;

(3) Preheat in the oven at 180℃, randomly divide the dough into several balls, put them on a baking tray covered with oil paper, put them in the middle of the oven, bake at 180℃ for 25 minutes, take them out, cool them and seal them.

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 and mix well, beat until fluffy and white, and pour in egg mixture and mix well;

(2) Sieving the flour and milk powder, adding Count black tea powder to dress up as balls, preheating the oven at 160 degrees in advance, dividing the dough into 15g balls, flattening them on a baking tray paved with oiled paper, and brushing the surface with egg liquid;

③ Bake the middle layer of the oven at 160℃ for 25 minutes, take it out and cool it, and seal it for storage.

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 (1 bag);

2. Production process:

(1) Cut butter into small pieces, soften at room temperature, add sugar, stir evenly with a spatula, pour egg whites in three times, and stir evenly;

(2) sieving the low-gluten flour, pouring it into a black tea bag, stirring until there is no dry powder, and putting it into a paper bag;

③ Preheat in the oven 180, put oil paper and batter evenly on the baking tray, and put them in the oven for 180 10 minute.

Twenty-one, soft biscuits with chopped green onion beef rice:

1. Ingredients preparation: 50g of butter, 20g of sugar, 0g of 65438+ salt, 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) Cut butter into small pieces to soften, add sugar and salt, expand, pour into egg liquid for three times, and stir 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 put them in the refrigerator for 30 minutes;

③ Take out the dough, divide it into small pieces of 25g, arrange it into round cakes, preheat it in the oven in advance, bake it at 180℃ for 20min, take it out and let it cool before eating, and seal it.

Twenty-two, new york chocolate soft cookies:

1. Ingredients preparation: butter 1 00g, sugar 30g, brown sugar 30g, salt10g, medium gluten flour100g, low gluten flour 60g, baking soda 2g, baking powder 2g, chopped walnuts 80g, and chopped dark chocolate/00g.

2. Production process:

(1) Cut butter into small pieces to soften, manually expand, add salt, white sugar and brown sugar, mix well, add egg liquid three times, mix well, sieve flour, baking powder and baking soda, and mix until there is no dry powder;

② Pour chopped walnuts and chocolates, knead them into dough, wrap them in plastic wrap and put them in the refrigerator for one hour. Divide the dough into 6 equal parts and make it into small balls, put it on a frying pan, fry it in an air frying pan at 160 degrees 15 minutes, and cool it before taking it out, otherwise it will break.

Twenty-three, lunch 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 is softened to be easy to be fingerprinted, sugar and salt are added to make it fluffy and white, and an egg yolk is added to make it even;

(2) Sieve in flour and milk powder, mix until there is no dry powder, and pour in minced meat for lunch to dress up as balls;

③ Divide the dough into 15g balls, put them on oiled paper, flatten them, brush the surface with egg liquid, put them in the oven, bake at 170℃ for 25 minutes, take them out, cool them and seal them.

Twenty-four, Roman shield cookies:

1. Food preparation:

Cookies: 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) Cut the butter into small pieces to soften, add sugar and salt and stir until fluffy, separate the egg whites for three times, stir until completely mixed, and sieve with low-gluten flour and stir until smooth;

(2) Pour butter and maltose into the pot, heat it slightly until it melts, then remove it from the fire, add sugar and almond slices, stir well, put the batter into a baking tray lined with paper, and put the mixed almond slices in the middle;

③ Preheat the oven in advance, bake at 160℃ for 20 minutes, take it out, cool it and seal it.

1. The fermentation mode of the oven is 40 degrees 10 minute, the butter softens faster, the oven should be fully preheated in advance, and the biscuits should be put after the actual temperature reaches the set temperature;

2. The preheated oven has a high temperature. Wear gloves when putting it into the baking tray to prevent burns;

3. The air oven mode saves energy and time, and the baking time and temperature of all cookies are for reference only, which can be directly applied to the same oven;

4. Color it evenly and let it cool before taking it, otherwise it will be easily broken.