Children love to eat all kinds of cookies, grew up still love to eat, and then learned to bake their own do or will do cookies, although it said that high calorie, will be fat, but the love for it is still not reduced, anyway, do not eat, occasionally eat a few pieces of all right all right! This is how to persuade yourself, so that more and more fat door are almost changed to open horizontally oooooooh!
When it comes to making cookies, it's really a lot of work. I don't know why, but every time I make cookies, I give the butter a whipping until the oil separates from the water, and even if the eggs are warmed back up, they're still separated from the eggs, and I've failed a couple of times, and I've never done it again. Once went out to participate in activities with the network, I talked to my friend, she said that whipping butter do not use high-speed gear, must be used to whip the whisk low-speed whipping will not be easy to separate the oil and water, go home and I tried, I drop a day ah! I tried it at home and it worked! Today we do a particularly easy to succeed in cookies, do not use eggs, but with light cream, the finished product is more fluffy and crispy, and creamy especially especially full, not to mention how delicious, everyone quickly try it
Required ingredients: unsalted butter 100 grams of light cream 100 grams of powdered sugar 60 grams of cookie powder or 200 grams of low-gluten flour
Production process:
1 Prepare all the ingredients: unsalted butter 100 grams of light cream 100 grams of powdered sugar 60 grams of cookie powder or 200 grams of gluten powder
2 butter softened and then cut into cubes in the beating bowl.
3 Add 60g of powdered sugar and beat with a whisk until it becomes large and white in color.
4 Add 100g of light cream in batches and continue to whip, making sure to beat until combined before adding the next to avoid separation of oil and water.
6Whip the butter until it becomes fluffy and whitish in color.
7Sift in 200 grams of cookie flour or low gluten flour.
8Use a silicone spatula to cut and mix well, as long as there is no dry powder can be, do not mix in circles, do not over-mix to avoid gluten.
9Place the batter in a piping bag with a laminating nozzle and shape into cookie blanks on a nonstick baking sheet.
10Put into the preheated oven at 180 degrees Celsius timed 20 minutes, during the observation of the color is appropriate to cover the tin foil to avoid paste off.
Tips: squeeze cookies as much as possible to achieve the same size and thickness, so that the same time to mature, light cream and butter try to maintain the same temperature, and should be added to the whipping, to avoid the separation of oil and water. When baking, you also need to observe diligently to avoid paste, cookies are easy to paste off yo!