Earl black tea biscuit, Oreo milk biscuit, onion lunch meat biscuit, triangle coconut cake, 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 cat tongue biscuit, almond souffle, etc.

A, earl black tea cookies:

1. Ingredients preparation: salt-free butter 100g, powdered sugar 43g, egg yolk liquid1g, black tea powder 6g, low-gluten flour143g; 2. Production process:

(1) The butter is soft enough to be lightly printed, and the powdered sugar is poured in. Stir well with a scraper, then fluffy with electric egg beater, pour the egg liquid into butter until it is completely mixed, sieve in the flour, and pour it into black tea powder;

(2) After stirring until there is no dry powder, knead the dough into a ball by hand, and wrap the dough 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 slice to the biscuit pad and put it in the middle layer of the oven, 170 degree baking 18 minutes.

Second, Oreo milk biscuits:

1. Ingredients preparation: 40g of unsalted butter, 20g of powdered sugar 15g, 20g of milk, 90g of low-gluten flour and 30g of Oreo biscuits.

2. Production process:

(1) Soften the butter until it can be mixed smoothly, then pour the powdered sugar, and pour the milk into the butter and stir 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 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 biscuits:

1. Ingredients: 75g of salt-free butter, 60g of sugar powder, whole egg liquid 15g, low-gluten flour 108g, 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, put them on the biscuit pad and bake at 170℃ for 20 minutes, and cover the middle with tin foil to prevent over-coloring.

Four, chocolate almond cookies:

1. Food preparation; 80g of unsalted butter, 50g of powdered sugar, 30g of whole egg liquid, 30g of low-gluten flour 10g, cocoa powder10g, and 30g of almond slices;

2. Production process:

(1) Soften the butter until it can be stirred evenly, pour in the powdered sugar, then stir the fluffy egg liquid evenly with a scraper, and then pour the fluffy egg liquid 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 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. Food preparation: salt-free butter 100g, powdered sugar 40g, egg yolk 1, coffee liquid 18g, low-gluten flour 155g, coffee powder 5g and chia seeds 20g.

2. Production process:

(1) Soften the butter until it can be stirred smoothly, pour the powdered sugar to make it fluffy and white, add the egg yolk until it is completely mixed, 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 the dough into a column with oil paper, and put 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 preparation: 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, sieve in flour, pour in coconut powder, stir well, add chopped cranberries, knead into dough, wrap the dough into columns with oil paper, and freeze in 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. Food preparation: softened butter 50g, sugar 20g, salt 1 g, egg liquid10g, lunch meat 30g, low-gluten flour 80g, leek10g;

2 production process:

(1) Cut the butter into small pieces to soften it, add sugar and salt, beat it, pour the egg mixture twice, and beat it until it is fully mixed;

(2) Sieve in low-gluten flour, stir, add minced leek and minced lunch meat, knead into balls, arrange them into cylinders, wrap them with plastic wrap, and freeze them in the refrigerator for 30 minutes;

③ Take it out, slice it, move it into a biscuit pad oven, preheat it in advance, bake it at 170℃ for 25 minutes, take it out, cool it, eat it, and seal it.

Eight, triangle coconut crisp:

1. Food preparation: softened butter 80g, sugar 40g, salt 30g, egg liquid 1g, low-gluten flour 120g, coconut milk 60g, and proper amount of coconut milk on the surface;

2. Production process:

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

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

(3) Take it out, slice it, cover it with coconut milk, put it into the biscuit pad oven for preheating in advance, bake it at 170 degrees for 20 minutes, take it out, cool it, eat it, and seal it.

Nine, jasmine tea biscuits:

1. Ingredients: butter 100g, sugar 43g, egg yolk liquid 1 1g, low-gluten flour 143g, jasmine tea powder 6g;

2. Production process:

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

(2) Sieve in low-gluten flour, pour in tea powder, stir into dough, put it in a jar, wrap it with plastic wrap, put it in a refrigerator for 30 minutes, take it out and wrap it with white sugar, slice it, and move it to a 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. Food preparation: salt-free butter 55g, powdered sugar 15g, salt 0.5g, condensed milk 75g, low-gluten flour 150g, corn starch 15g and jasmine tea powder 2g;

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, turn it over and roll it into 5mm thick dough;

(3) preheat the oven to 160℃ in advance, press out the shape with a die, demould it, put it on the biscuit pad, flatten the leftovers again, cut them into small squares with a knife, and bake them in the middle layer of the oven at 160℃ for 20 minutes.

Eleven, floor Leo cookies

1. Ingredients: 40g of unsalted butter, 20g of powdered sugar 15g, 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 and stirred evenly, and the milk is poured into 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 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, 18g 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 the butter into small pieces to soften, add sugar and salt, puff, pour the egg mixture and stir until it is completely mixed;

(2) Sieve in low-gluten flour and cheese flour, stir until there is no flour, add chopped leek, shredded cheese and shredded pork for lunch, knead into balls, line them up, wrap them with plastic wrap, and freeze them in the refrigerator for 30 minutes;

③ Take it out, slice it, move it into a biscuit pad oven, preheat it in advance, bake it at 170℃ for 25 minutes, take it out, cool it, eat it, and seal it.

Thirteen, cranberry souffle:

1. Preparation of ingredients: softened butter 80g, sugar 30g, milk powder 45g, low-gluten flour 1 10g, 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 it until it is easy to press the fingerprint, add sugar three times, and send it to fluffy and white, and add egg yolk twice, and send it evenly;

(2) Sieve in flour and milk powder, mix well, add dried cranberries, and dress up as 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. Material: softened butter 70g, sugar 25g, milk powder 20g, low-gluten flour 1 10g, 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 stir 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 the dough into 10g- balls, put them on a baking tray covered with oil paper, flatten them, brush the surface, and add almond slices;

③ Preheat the oven with gas explosion, put the baking tray in the middle layer, bake at 160℃ 15 minutes, take it out and let it cool, and then seal it for storage. Fifteen, raisin souffle:

1. Food preparation: softened butter 80g, sugar 30g, milk powder 45g, low-gluten flour 1 10g, raisins 50-60g, and three egg yolks (finally, one of them is used for surface painting);

2. Production process:

(1) Soak raisins in clear water for 20 minutes, use kitchen paper to absorb water for later use, cut butter into small pieces, soften them to facilitate manual printing, and stir them evenly with a scraper first;

(2) Add sugar for three times, beat until fluffy and white, add egg yolk for two times, beat well, sieve in flour and milk powder, add raisins cut into small pieces, and dress up as balls;

③ Preheat the box to 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 at 160 degrees/0/8 minutes, take them out, let them cool, and seal them.

Sixteen, salted egg yolk souffle:

1. Preparation of ingredients: 70g butter, 30g sugar, 20g milk powder, low-gluten flour 1 15g, 2 salted egg yolks and 3 egg yolks (finally, one of them is used for noodle painting);

2. Production process:

① Bake salted egg yolk in the oven at 160℃ for 8 minutes, soften the butter until it is easy to print by hand, add sugar and stir until fluffy and white, add 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 of 10g, put it on oiled paper, flatten it, brush the surface with egg liquid, put it in an air fryer, bake at 150℃ for 20min, take it out, let it cool and seal it.

Seventeen, coconut milk crisp:

1. Preparation of ingredients: softened butter 80g, sugar 30g, milk powder 25g, low-gluten flour 1 10g, coconut milk 50g, coconut milk 20g, and three egg yolks (finally, use one of them for surface painting);

2. Production process:

(1) Soften the butter until it is easy to press the fingerprint, add sugar and mix well until fluffy and white, and add the egg yolk twice and mix well;

(2) Sieving the flour, milk powder and coconut powder, mixing them evenly, adding coconut to make dough, preheating the dough to 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, let it cool, and seal it.

Eighteen, Explosicum blueberry cookies:

1. food preparation: 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) Soften the butter until it is easy to press the fingerprint, add sugar to make it fluffy and white, and add the egg mixture twice to make it even;

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

③ Preheat 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 and let them cool, and then seal them for storage.

Nineteen, earl black tea souffle:

1. Preparation of ingredients: softened butter 100g, sugar 40g, milk powder 15g, low-gluten flour 185g, egg liquid 20g and Earl black tea powder 4g;

2. Production process:

(1) Soften butter, add sugar, stir well, beat until fluffy and white, and pour in egg mixture and stir well;

(2) Sieving 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, 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, let it cool, and seal it.

Twenty, earl black tea cat tongue biscuit:

1. Food preparation: low-gluten flour 60g, sugar 50g, unsalted butter 50g, egg white 50g(2 pieces), Earl black tea 2g( 1 bag);

2. Production process:

(1) Cut the butter into small pieces, soften it at room temperature, add sugar, stir evenly with a spatula, pour the egg white 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, scallion beef rice soft cookies:

1. Ingredients preparation: 50g butter, 20g sugar, 1g salt, 25g whole egg liquid, 25g lunch meat, 80g low-gluten flour, 3g baking powder and 5g shallot;

2. Production process:

(1) Cut the butter into small pieces to soften it, add sugar and salt, expand it, pour it into the egg liquid three times, and stir until it is completely mixed;

(2) Sieve in low-gluten flour and baking powder, stir until there is no dry powder, add minced leek and minced lunch meat, mix well, and refrigerate for 30 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 180℃ for 20 minutes, take it out, cool it, eat it and seal it.

Twenty-two, new york chocolate soft cookies:

1. Food preparation: butter 100g, sugar 30g, brown sugar 30g, salt 1g, medium gluten flour 100g, low gluten flour 60g, baking soda 2g, baking powder 2g, chopped walnuts 80g, and chopped dark chocolate150g.

2. Production process:

(1) Cut butter into small pieces to soften, artificially 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 the chopped walnuts and chocolates, knead them into dough, wrap them in plastic wrap and refrigerate for one hour. Divide the dough into 6 equal parts, make balls, put them on a frying pan, fry them in an air fryer 160 degrees 15 minutes, and eat them when they are cool, otherwise they will break.

Twenty-three, lunch souffle:

1. Ingredients to soften butter 45g, sugar 20g, salt 1g, 2 egg yolks, lunch meat 40g, low-gluten flour 78g, milk powder15g;

2. Production process:

(1) The butter is softened to be easy to press fingerprints, and 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, stir until there is no dry powder, pour in minced meat for lunch, and dress up as a ball;

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:

Biscuits: 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 butter, 30g maltose, 0g sugar 10g, 20g almond slices;

2. Production process:

(1) Cut the butter into small pieces to soften, add sugar and salt, stir until fluffy, divide the egg white for three times, stir until completely mixed, sieve with low-gluten flour and stir until smooth;

(2) Pour butter and maltose into a pot, heat it slightly until it melts, remove from the fire, add sugar and almond slices, stir evenly, 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 and let it cool, and then seal it for storage.

1. When the oven fermentation mode 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, and gloves should be worn when put into the baking tray to prevent burns;

3. The air oven mode is energy-saving and time-saving. The baking time and temperature of all cookies are for reference only, and the same oven can be directly used;

4. Color evenly, and then take it after cooling, otherwise it will be easily broken.