Prepare flour, almonds, baking powder, eggs, baking powder, butter and sugar. In addition, you need to prepare a microwave oven, egg beater, measuring spoon and writing brush with barbecue function. Put120g butter into a container, and pour100g sugar into the container. This butter can be bought in ordinary big supermarkets, and measuring spoons like this can be bought in places where kitchen supplies are sold, and the price is about 5 yuan. If you don't have an egg beater at home, you can also hold a few chopsticks together instead. The finished flour is pressed into a shape with a "biscuit mold". After OK, the mold is removed, and the dough is placed in the barbecue state of the microwave oven. Add: the microwave oven can't adjust the temperature in the barbecue state, but only set the time. Usually, we should set it for 4 minutes in the barbecue state. Four minutes later, the sweet and crispy almond cookies were made.

Cookies in the microwave oven for three minutes:

Ingredients (80g of cream, 40g of sugar, one egg, milk 100CC, muffin powder150g).

Methods: First, stir the melted cream and sugar, then add the eggs and milk in turn, and finally add the muffin powder and stir slowly. Spread the baking paper on the plate, spread the thickness on the paper with a spoon, and bake it in the microwave oven for 3 minutes with strong fire. Take it out while it is hot, and press it out in a model.

Microwave cookies!

Ingredients: low flour, butter, chocolate, peanuts, raisins (these nuts can be adjusted according to your own taste), sugar, and an egg.

Practice: melt the butter, low flour, sugar and nuts into a basin, and mix the flour with butter. Don't ask me the exact proportion, as long as the butter can soften the flour into a smooth one (is it unprofessional?). Then just grab a small piece of the softened flour and press it into a small round cake in your hand. Put a layer of butter on the baking tray, set the cookies, brush them with a layer of egg liquid, and microwave them. !

Bake cookies

Raw materials:

Flour, baking powder, eggs, milk, butter, sugar

Accessories:

peanut butter

Production process:

1, put a piece of butter in the microwave oven and melt it, pour it into the egg and break it up to foam.

2. Put flour, add baking powder, knead the flour with egg liquid, add sugar to taste, and add some milk if it is too dry.

3. Put the flour aside for ten minutes, prepare the panel and rolling pin, and add the flour to peanut butter and roll it flat.

4. Press the cake out of a circle with a wine glass. If there is a mold, you can choose other shapes.

5. Spread butter under the baking tray and butter on the pressed bread.

6, put in the microwave oven, mixing function (micro-baking mixing) for 3 minutes, then turn over and bake for 2 minutes.

Note: there should be enough butter, and the bread should be rolled thin, so that it will be crisp. Put butter on the top of the tray, and there should also be some biscuits. Don't bake for too long, it will be easy to paste. It's best to turn over in the middle

Method for making three-minute cookies in microwave oven:

Materials:

80g of cream, 40g of sugar, one egg, milk 100cc, muffin powder150g.

Production method:

First, stir the melted cream and sugar, then add the eggs and milk in sequence. Finally, add the muffin powder and stir slowly. Spread the baking paper flat on the plate, spread the thickness evenly on the paper with a spoon, put it in the microwave oven for 3 minutes with strong fire, and then take it out and press it out with a model while it is hot.

Danish cookies

Materials: (about 30)

Butter:120g (softened at room temperature)

Powdered sugar: 40g (5 tablespoons)

Fine sugar: 30g (2+ 1/2 tablespoons)

Eggs: 35g (half)

Milk: 1 6g (1tablespoon)

Salt: 1 g

Milk powder:15g (2 tablespoons)

Low gluten flour (medium gluten is also acceptable):145g (about 1+ 1/2 cups, loosen the flour with a spoon and then measure it).

Practice: (oven preheating 180 degrees)

1. Beat the cream and ghee softened at room temperature in a large basin, showing a lighter color and a slightly larger volume, showing a feather shape. Add fine sugar, powdered sugar, salt and other materials in stages and continue to beat until the sugar dissolves.

2. Add the egg liquid and milk in several times and mix well with electric egg beater.

3, flour+milk powder after sieving, add a little bit, use a rubber knife to cut like a vegetable, do not stir in circles.

4. The baking tray is paved with baking tray paper in advance. When placing the blanks on the baking tray, leave a space between each biscuit.

5, 180 degrees, put it in the upper layer (or middle layer) of the oven and bake until the edge is colored, which takes about 15 minutes. Read it several times in the last few minutes to avoid getting burnt. After baking, immediately put it on the shelf to cool, completely cool and seal it.

Note:

1, biscuits with different patterns should be baked separately, the spacing between each biscuit should be similar, and the size and thickness of the same plate of biscuits should be similar, otherwise some biscuits are burnt and some are not ripe.

2, after adding flour, just mix well, don't be gluten, the taste will harden.

3. Make the first dish. If it is not baked in time, put it in the refrigerator to prevent the cream from melting. The upper baking surface is well colored, and the middle baking surface is hardly colored. See if you like it.

4, put sugar powder is to make the tissue delicate, it is best not to use fine sugar instead. But you can't use all powdered sugar, so it's not easy to shape. Milk powder can make cookies more fragrant. If not, just replace them with the same amount of flour.

5. The sending degree of cream determines the taste of biscuits. The more you beat (but you can't melt the cream), the more crisp the taste; It's not too fat, and the taste is crisp and hard.

6. Cookies are soft when they are freshly baked, and they will become hard when the temperature drops. If you find that the bottom of the biscuit is still soft after cooling, it is not enough baking time. Just put it in the oven and bake it for a while. If it is not sealed, or it has not been eaten for a long time (generally this will not happen, it is delicious ~ ~), it will also become soft. Similarly, just bake in the oven for a few minutes.

7. I have made both low-gluten flour and medium-gluten flour. They are delicious and almost indistinguishable. Never stir up gluten when using medium-gluten flour. The amount of sugar has been reduced, so you don't need to reduce sugar any more.