Cooking steps:
1. Prepare the materials first. All kinds of ingredients in the ingredient list are very common. The only thing to pay attention to is that tofu must choose "tender tofu" with very soft texture, and don't choose other tofu.
2. Pour the tender tofu, sugar and broken eggs into a large bowl and beat them evenly with an egg beater.
3. Beat the tender tofu to become smooth without particles, and the mixture becomes paste. Add softened butter and continue to beat evenly.
4. Mix the low-gluten flour and baking powder and sift in.
5. Stir evenly with a scraper.
6. Turn to no dry flour, and it will be mushy as shown in the figure.
7. Put the batter into a piping bag and squeeze out the round cookie dough with a medium star-shaped nozzle. Leave a certain space between each dough.
8. Put the baking tray into the middle layer of the preheated oven, and bake for 190℃ for about 5 minutes until the surface is slightly golden yellow. It can be eaten after cooling, and it tastes better if it is stored in a sealed box overnight.
The second trick of simple oven biscuit practice: American butter button cookie ingredients: low powder 150g, butter 100g (lumps), salt 1 8 tsp, sugar 70-80g, and egg yolk1piece.
Cooking steps:
1. Flour and salt are sieved together.
2. Hard butter is diced and added with flour.
3. Evenly knead into bread crumbs.
4. Stir in powdered sugar and egg yolk.
5. Knead the dough, cover it with plastic wrap and put it in the refrigerator for 15 minutes.
6. Take out the bread and roll it into a 0.5cm thick dough. Put a book with the same thickness on each side, so that the thickness of the dough is even.
7. Cut out a small circle with a circular die.
8. Use a slightly smaller circle again, carve out the circle inside the button, just press it, don't press it to the end, I use the bottom of the chewing gum.
9. Punch 4 holes in the middle with a toothpick, sweep the oil on the baking tray and put it in the baking tray. Preheat the oven for 180 degrees 10- 15 minutes.
Simple oven cookie recipe trick 3: Love rosemary cookie ingredients: low flour 300g, room temperature softened cream 2 10/0g, sugar powder 90g (not sweet enough to add by yourself), salt 3g, whole egg 1 piece (about 55g with shell), and rosemary 20g (de-stalk, washed and chopped).
Cooking steps:
1. oven preheating 180 degrees (my oven needs 200 degrees).
2. Sieve the low flour, beat the softened cream and salt with a blender until creamy, add the low flour at one time and mix thoroughly.
3. Add sugar to the whole egg until it is saccharified, and mix it into the mixture of method 2. Add chopped fresh rosemary and mix well. You can beat the whole egg first and then beat the cream, which saves washing the egg head.
4. Put the piping bag into the medium chrysanthemum mouth. Fill the mixture. Extrude the shape on the baking tray covered with oil paper, and leave a gap between the cakes.
5. Put the tube in a preheated oven for about 16 minutes. (I use 200 degrees, 16 minutes, and the baking time depends on the extruded shape. Simple shapes are easy to bake crisp, and overlapping shapes are easy to paste around and soft in the middle.
1. Prepare ingredients: 3 eggs, 40g fine sugar, 40g low-gluten flour, 30g corn oil, 40g water, proper amount