Biscuit batter; (The dosage can be 15 tablets) Anjia butter 90g.
80g of powdered sugar and 38g of whole egg liquid.
40g almond powder, low gluten powder 170g.
B cranberry souffle filling; Anjia butter 20 grams
Cream cheese 20g powdered sugar10g
40 grams of milk powder and 20 grams of dried cranberries.
Soft-core cookies are rich in milk flavor and easy to operate! Practice of
Step 1
Prepare all ingredients ~ 1. Make cookie batter: cut Anjia butter into small pieces, soften at room temperature and stir well.
Second step
Pour powdered sugar into softened butter at one time and beat with electric egg beater until fluffy and white.
Third step
Break the eggs in the bowl. Add a small amount of whole egg liquid in three times and beat until mixed.
Fourth step
Sift in almond powder and stir well.
Step five
Add low-gluten flour, sieve and stir under pressure until there is no dry powder.
Step 6
Cranberry souffle stuffing; Add Anjia butter, cream cheese, sugar and milk powder in turn and stir well.
Step 7
Finally, add chopped dried cranberries and refrigerate for 30 minutes.
Step 8
Divide the biscuit batter into 20g, wrap 8g of cranberry souffle filling in each serving, knead tightly and gently wrap around it.
Step 9
Spread a layer of silica gel pad on the non-stick baking tray, put the wrapped biscuits on it, brush a layer of egg yolk liquid on the surface, and then draw a diamond lattice with a toothpick.
Step 10
Put it in the middle layer of the preheated oven, adjust the temperature to 160 degrees, and bake for 15 minutes.
Step 1 1
Milk cookies are ready.
Step 12
The biscuits made of Anjia butter are crispy on the outside and soft on the inside, and they taste great!
Soft-core cookies are rich in milk flavor and easy to operate! knack for cooking
Cranberry souffle stuffing can also be changed into other flavors according to personal preference, such as "honey bean and potato stuffing, chocolate stuffing, fluffy salad stuffing and various jam stuffing", which will be delicious.