Beginners can also cook a good flavor Oh! Prepare 120 grams of low gluten flour standby. Container add 80 grams of butter, 65 grams of sugar, a little water, an egg wash, sprinkled with 40 grams of crushed red peach K dried fruit. Then put the flour together hydrogenated vegetable oil contains trans fatty acids, trans fatty acids eaten into too much , will increase the risk of atherosclerosis and coronary heart disease, but also interfere with the metabolism of essential fatty acids, affecting children's growth and development and neurological health, most of the cake.

Traditionally, large cookies are rectangular in shape with wavy lace. It's easier to make a small amount at your own home and shape it, so you use a cutting mold to shape it.

The chocolate dough is made in the same way as the vanilla dough. The chocolate dough is also rolled out to the same thickness as the vanilla dough, cut to the same size, and brushed with a layer of whole egg wash as a binder. The margarita cookies are characterized by the use of cooked egg yolks. Many people report that cooked egg yolks don't pass through a sieve well, but in fact, press the yolks firmly with your fingers and squeeze them through the sieve. Enter 30 grams of egg whites. Continue to beat well with a whisk. After beating well, sift in 90 grams of low gluten flour and 70 grams of high grade flour. Mix well with the help of a silicone knife, this step must be smooth. After mixing well, put into a piping bag, baking tray lined with oil for an hour, start making cookies. Roll out the dough, use a cookie mold, make your favorite shape, line the baking tray with tin platinum paper, 200 degrees for 10-15 minutes.

And in the United States super-hot fortune cookies in the United States and Canada and other Western countries also have, fortune cookies is a dessert in Chinese restaurants, in the cookies put a note, the note will have a fable or lucky numbers, the recipe is based on the amount of Japanese flour and sugar and oil, depending on the proportion of sugar and oil need to be increased or decreased. Usually too much flour is not easy to bake, the taste is not good, the appearance is relatively not bright; and too little flour, the shape is not easy to maintain.