Ingredients formula

Butter 50g egg 1 low gluten flour 55g white sugar 30g baking powder1g.

Production step

Brush the mold with butter and powder in advance (brush as much oil as possible, but not too much powder)

Butter melts into liquid in water, and white sugar is added to the egg mixture and mixed well.

Mix low gluten and baking powder well, then pour into the egg mixture, stir well, add butter and mix well.

Put it in a piping tape and put it in the refrigerator for one hour to preheat the oven 180 degrees.

It is better to take the batter out of the refrigerator and warm it, then squeeze it into the mold and it will be eight minutes full.

175 degrees 15 minutes or so, the edge will be slightly browned, and then it will be demoulded after cooling.

Butter cookie

Ingredients formula

Milk 40g fine sugar 80g unsalted butter160g low-gluten flour 200g salt 2g almond powder 40g.

Production step

Heat the milk and sugar until they are saccharified, and cool them for later use.

Butter is softened at room temperature to the point where fingers can easily poke holes.

Beat electric egg beater until it turns white, and add sugar water in several times.

Continue to send electric egg beater until it is shiny ~

Add butter to sifted flour, salt and almond powder and stir well ~

Cookies are put into a paper bag and squeezed on a baking tray.

Send it into the preheated oven to catch the middle layer of fire: 170 degrees 15-20 minutes.

Xuemeiniang

Ingredients formula

Shuimo glutinous rice flour 180g, a bottle of milk 250g, butter 30g, and white sugar 40-60g.

Filling: 200-300g of cream, 0/5-20g of fine sugar/kloc, and 60g of broken cakes/fruit.

Production step

250g pure milk and 60g white sugar are stirred.

Add 180g glutinous rice flour, stir until there are no obvious particles, and sieve for three times.

Sieving, covering with plastic wrap, punching holes with toothpicks, and steaming in a steamer for 30 minutes.

Steamed batter, add 30g butter and knead until smooth.

Wrap with plastic wrap and refrigerate for more than one hour.

Roll the cooled dough in the cooked flour once (without kneading)

Roll into long strips, cut into equal parts and roll some cooked powder on both sides of the knife edge.

About 30g, 12- 14 skins.

200g whipped cream with 15g fine sugar (the ratio of cream to sugar 10: 1).

Divide the dough into equal parts and throw it into the garden. Squeeze in the cream and knead it with biscuits/fruit.

Changzaibao

Ingredients formula

Egg 1 egg, 35g of white sugar, 20g of butter, 6 sausages, 200g of high-gluten flour, 3g of yeast, 2g of salt and 90g of milk.

Production step

Gluten flour, eggs, milk, yeast white sugar and salt are mixed.

High chopsticks are stirred into a flocculent shape and then kneaded into a thick film.

Add butter and continue to knead into smooth dough to achieve the effect of glove film.

Cover with plastic wrap and ferment 1 hour to make it twice as big.

The fermented dough is taken out and exhausted.

Divided into 6 dough proofing 10 minutes on average.

The dough is shaped, and the ham sausage is put in for secondary fermentation for 30 minutes.

Brush the surface with egg yolk liquid and sprinkle with salad sauce, tomato sauce and chopped green onion.

Preheat the oven and bake at 160 degrees 15 minutes or so.